EASY VEGAN PESTO PASTA ✨Today I’m working with @Bertolli_us to share this mouth-watering pasta recipe with you 🙌🏼 There’s something about the combination of basil, in-season tomatoes and a good quality olive oil that I can’t get enough of. @Bertolli_us tastes olive oil from around the world, conducting rigorous chemical, taste and quality testing to ensure all defining characteristics like bitterness, fruit flavour, and smell are exactly as they should be ✨ Encouraging the farmers who work with @Bertolli_us to invest in more sustainable growing practices costs more, as does harvesting early to ensure more quality olives, but the difference is an exceptional tasting and quality extra virgin olive oil, which makes such a difference in recipes like this! 🌿.
To make 👇🏼:
Add 1 packed cup of basil, 1/4 cup nutritional yeast, 2 small cloves of garlic, 3 tbsp @Bertolli_US olive oil, the juice of 1 small lemon, 1/2 cup sunflower seeds + a generous pinch of salt to a blender or food processor. Pulse together until you’ve reached your desired consistency. Here I’ve also blistered some cherry tomatoes by adding them to a pan with a splash of water, covering with a lid, and letting them cook for about 5 minutes before pushing them down to pop with a spoon. This pesto is incredible with pasta, but can also be added to sandwiches, salads, or as a dip. Enjoy! 💛.
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