2

Easy

30 min

Pesto sauce is a typical Italian sauce that is prepared especially for pasta or as a base for eating other foods such as salads. Its main ingredients are basil, olive oil, pine nuts, garlic, parmesan cheese and salt to taste. But there are many variants of this sauce around the rest of the world that have become equally famous, such as the spinach pesto sauce from Peru or the tomato-based red pesto sauce from Costa Rica. We share the recipe from @Vegetableworld who has made his own pesto sauce, varying the original recipe a little, using broccoli in its preparation, but retaining its natural green color and most of the rest of the ingredients.

Pasta with broccoli and vegan pesto sauce

Ingredients : 4 glasses of water to cook the pasta (1L) A glass and a half of rice and corn shells (135g) 70g fresh broccoli Dip: A handful of basil leaves (20g) 4 tablespoons raw or toasted sunflower seeds (without salt) One clove of peeled garlic (5g) 2 tablespoons lemon juice 2 tablespoons nutritional yeast or brewer's yeast 7 tablespoons EVOO (extra virgin olive oil) a splash of water Salt to taste Elaboration 1. Cook the pasta in a pot with water and a splash of oil. 2. Cut the broccoli into very small pieces and sauté it in a frying pan until lightly browned. 3. Grind the sunflower seeds, then add the rest of the ingredients for the sauce and grind everything again until you get the consistency you prefer (it can be finer or more lumpy). 4. Pour the sauce into a pan, add the broccoli, the pasta (already cooked) and cook over low heat for a few minutes. 5. Plate and sprinkle grated walnut on top.