Vegan Pesto Pasta!

Vegan Pesto Pasta! No cheese needed!

The simple pleasure of pesto, am I right? I happened to have a ton of leftover basil that I needed to use up before it turned brown, so I decided to make my own version of a vegan pesto! Not only did I use basil, but also plucked some leaves from my mint plant to add in, which gave an even more dynamic flavor!

I used my fresh pesto to top on gluten free rotini pasta - but it could also be used on salads, sandwiches, or anything else!

I really love the complexity of this pesto! The herbs, garlic, almonds and lemon juice really make a satisfying alignment!

*I used almonds, because I didn't have pine nuts, which pesto is usually made with, feel free to use your preference!
Basil is a great source of Vitamin K which helps the body to clot blood after an injury and also supports bone strength.

Ingredients

• 2 cups fresh basil leaves

• 1/2 cup mint leave

• 2 cloves of garlic

• 1/2 cup sliced almonds or pine nuts

• 1/2 Olive Oil (more or less depending on how thick you prefer your pesto)

• Juice of 1/2 lemon

• Salt and Pepper to taste

To Make

Put all of your ingredients in the blender and blend until smooth. Top on anything!