Vegan pea pesto with cherry tomatoes
- 1.5 cups fresh basil
- 1 cup green peas (thawed)
- 2 tablespoons garlic
- 1/4 cup walnuts
- 1/2 lemon, juiced
- 1/3 cup olive oil
- 4-5 cups uncooked whole wheat pasta
- 1/2 teaspoon chili flakes
- 1 tablespoon sea salt
- Ground pepper to taste
Combine fresh basil, peas, garlic, walnuts, lemon juice, olive oil and seasoning in food processor and blend until smooth. If mixture is too thick, add more oil as needed.
Cook noodles according to package directions.
Drain noodles when soft. In pot, combine noodles and pesto mixture. Simmer.
Cut cherry tomatoes lengthwise and add to pot. Continue cooking for 5-10 minutes, stirring occasionally.
Top with fresh basil and serve!