Vegan basil pesto with pasta

Ingredients for 2 servings:

• 70 g pine nuts
• 1 ½ bunch basil
• 3 garlic cloves
• 100 ml olive oil
• 1 tsp nutritional yeast
• 1 tsp lemon juice, freshly squeezed
• Sea salt and pepper, black from the mill
• 300 g pasta of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

For the pesto, roast the pine nuts in a pan without fat for about 3 minutes until they begin to smell aromatic. Wash the basil, shake dry, and pick off the leaves. Peel the garlic. Puree everything in a blender with olive oil, nutritional yeast, and lemon juice, and season with salt and pepper. Add the pasta to boiling water, bring to a boil, season with salt, and cook al dente for 1-2 minutes less than the package instructions indicate. Drain in a sieve but do not rinse. Reserve the cooking water. Combine the pasta, pesto, and 100 ml of the cooking water in a pasta pot, bring to a boil briefly, and serve immediately. Stir in more pasta water if desired.