Ingredients
8
8 servings
- •1 cup fresh basil, packed
- •1 cup fresh arugula, packed
- •½ lemon lemon juice
- •⅓ cup olive oil
- •½ cup water
- •2 cloves garlic, peeled
- •1 teaspoon pepper
- •2 teaspoons kosher salt
- •1 ¼ cups almond meal
- •1 lb vegan spaghetti
- •⅓ cup pasta water, if you're using this as a dip, omit the pasta water
Instructions
- Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
- Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
- Boil salted water and cook spaghetti according to packaging instructions.
- When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
- Once drained, return the pasta to the pot, and stir in the pesto, adding reserved pasta water until the sauce reaches desired consistency.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 392
- Carbohydrate: 47g
- Fat: 18g
- Fiber: 4g
- Protein: 11g
- Sugar: 2g
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