Walnut Basil Pesto Pasta Salad — Fresh, Easy Recipe with Pine Nuts Option

Walnut Basil Pesto

• ▢ 1/4 cup extra virgin olive oil
• ▢ 1 large lemon, squeezed
• ▢ 1 splash apple cider vinegar
• ▢ 2 big handfuls fresh basil leaves
• ▢ 1 handful spinach
• ▢ 2 tsp nutritional yeast
• ▢ 1/2 cup walnuts, (or substitute other nuts or seeds)
• ▢ 2 tbsp hemp seeds
• ▢ 1 clove garlic
• ▢ pink salt, to taste
• ▢ ground pepper, to taste

Salad

• ▢ 5-6 handfuls arugula
• ▢ 1/4 red onion, thinly sliced
• ▢ 1 cup cherry tomatoes, halved
• ▢ 3 radishes, cut into matchsticks
• ▢ 1 small cucumber, sliced
• ▢ 1/2 cup sundried tomatoes, chopped
• ▢ 1 avocado, sliced
• ▢ 1 tbsp hemp seeds

• In a food processor, pulse together the olive oil, lemon juice, a splash of apple cider vinegar, basil, spinach, nutritional yeast, walnuts, hemp seeds and garlic until the mixture is smooth but still has some texture. Season with pink salt and ground pepper to taste.
• In a large bowl, combine arugula with thinly sliced red onion, halved cherry tomatoes, radish matchsticks, sliced cucumber and chopped sundried tomatoes. Toss gently with the walnut basil pesto until everything is lightly coated.
• Serve the salad topped with sliced avocado, a sprinkle of hemp seeds and a final pinch of sea salt. Enjoy immediately for the freshest flavor.