Pesto pasta! What’s not to love.
“Pesto seafood pasta” used to be my favorite meal to order at a restaurant. Anywhere we went, that’s what I got. When I started noticing stomach issues after eating dairy, I cut back on the pesto dishes (sadly…). Fortunately, there are a million dairy-free ways to do things these days, and that includes this sauce. The secret is to substitute nutritional yeast for the parmesan, and the walnuts make a great (cheaper) substitution for pine nuts, although you could use any nut and get good results (maybe not peanuts..). I didn’t add a protein to this, but it would be great with salmon, chicken, shrimp or other seafood.
- ¼ cup walnuts
- ¼ cup olive oil
- ¼ cup nutritional yeast
- 1 cup packed basil
- garlic powder or 1 garlic clove
- juice of ½ lemon
- 3 servings quinoa pasta
- any protein you want to add!
- Combine all the pesto ingredients in a food processor and blend until smooth
- Cook pasta according to package
- Mix and serve!