1 handful of fresh basil leaves
2 tbsp walnuts
2 tbsp pine nuts
3 tablespoons of olive oil
1 tsp dry nutritional yeast
Salt, pepper to taste
- Bring water to boil in a pot with a little salt for the spaghetti. When the water boils, cook the spaghetti (about three-quarters of a normal pack for 2 people) according to the pack instructions.
- Roast the pine nuts in a pan without oil until they are lightly browned. Let it cool briefly and add it to the food processor together with the other ingredients and blend everything. Finally, season with salt and pepper.
- Now, mix the pesto in a large bowl with the hot spaghetti. If it is too dry, add a little olive oil. Season again with salt and pepper.