Nut-Free Oil-Free Pesto Pasta
I have made basil pesto with a variety of nuts—cashews, Brazil nuts, and pistachios (I prefer them all to pine nut pesto). But could a nut-free version equally impress? This one sure does! Not only a great option for those needing nut-free recipes, it’s also a great way to enjoy nutrient-rich pumpkin seeds. Time to get whirring!
Servings 4 -5 servings
Ingredients
- 3/4 cup raw unsalted pumpkin seeds see note, plus 1–2 tablespoons crushed pumpkin seeds for garnish
- 2 tablespoons runny tahini (see note)
- 2 tablespoons nutritional yeast (optional, can omit)
- 1-2 cloves medium-large cloves garlic peeled (see note)
- 3 1/2 tablespoons fresh lemon juice
- 3/4 teaspoon sea salt plus more to taste (see note)
- Freshly ground black pepper to taste
- 3 cups loosely packed fresh basil leaves plus more for garnish
- 1 cup loosely packed spinach leaves
- 2-5 tablespoon water
- ½-1 teaspoon grated lemon zest
- 1 pound whole-grain pasta see note
- Handful of sliced cherry or grape tomatoes optional
- Lemon wedges for serving
Instructions
- In a food processor, combine the pumpkin seeds, tahini, nutritional yeast, garlic, lemon juice, salt, and pepper. Process briefly to break up.
- Add the basil and spinach and process again.
- Depending on how dry the spinach and basil leaves are, you may need to add water at this stage to bring the puree together. Start with a tablespoon and puree again, adding more water as needed to reach a fairly smooth consistency.
- Once the pesto reaches your desired texture, add the lemon zest and pulse.
- Prepare pasta (follows), or if not using pesto immediately, refrigerate in a container (narrow and tall best to limit oxidation) for 3-4 days.
- Cook the pasta according to package directions until ‘al dente’ (almost fork-tender).
- Retain a small amount of the cooking water (¼ cup or so) and drain the pasta, but don’t rinse (see note).
- Return the pasta to the pot and toss with your desired amount of pesto, plus a tablespoon at a time of the reserved cooking water, until the pasta is as saucy as you like.
- Season to taste with additional salt and black pepper. Serve garnished with a sprinkle of crushed pumpkin seeds and basil, sliced tomatoes (if using), and lemon wedges.
Notes
Tahini Note: Use a runny tahini such as this one.
Pumpkin Seed Note: I keep raw, sprouted pumpkin seeds (such as the Go Raw brand) on hand. Seasoned with just a touch of salt, they are fantastic for snacking—and to cook with! If you want to use them (in full or partially) in this recipe, omit the salt and season to taste after blending.
Garlic Note: Because the pesto is warmed by the pasta rather than cooked, the garlic maintains a raw taste, so I typically use just one garlic clove. If you love raw garlic, go for more!
Salt Note: You may want to add more salt to this pesto after tossing with the pasta; it depends on how much of the pesto you use. For instance, if you like just a light coating of pesto with your pasta, you may want a touch more salt. If you love a good dose of the pesto sauce, however, you may find it seasoned just enough.
Pasta Note: I always instruct “don’t rinse the pasta” when working with a heated pasta dish. There’s one exception: brown rice pasta. Brown rice pasta is especially sticky, so it’s okay to give it a quick rinse. You can still keep some of the starchy cooking water to mix back into the pasta with the pesto.
Recipe Renewal! Store any leftover pesto separately from the pasta. To use up leftover pesto, try it . . .
- As a base on pizza with your favorite toppings (I like roasted red bell peppers, sliced pitted kalamata olives, halved cherry tomatoes, and thinly sliced red onion).
- As a filling for portobello mushroom caps! Remove the stems, chop, and mix into the pesto. Scrape the gills from the underside of the portobellos and discard. Fill each cap with an inch or so of pesto, add a sprinkling of seasoned breadcrumbs, and bake (at 425°F) until golden and tender. You can also use button mushrooms and serve as a side or appetizer.
- As a spread for sandwiches.
- Mixed into rice for a lunch bowl.