Daily Vegan Lunch for 19 September, 2013: Fresh Broccoli Pesto and Noodles

vegan raw broccoli pesto

INGREDIENTS:

2 cups fresh broccoli, cut into chunks
2 cups basil leaves
1/2 cup pine nuts
2 tablespoons olive oil
2 cloves fresh garlic, peeled and roughly chopped

Salt to taste

4 – 5 cups cooked spaghetti or angel hair pasta

DIRECTIONS:

Cook noodles according to package directions, set aside. Combine uncooked broccoli, basil leaves, pine nuts, olive oil, and garlic in a blender or food processor. Pulse about 20 seconds. Taste test and add salt to taste shortly before before the basil is rendered as paste. Add 1/2 cup water if desired; I did not add water. Pesto should be very finely chopped but not liquid sauce.

Combine pesto with cooked spaghetti or angel hair, mix until thoroughly combined.

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