Sacha Inchi Pesto Pasta Recipe
A nutrient-packed, vegan, and gluten-free pasta recipe with a delicious superfood twist, featuring Sacha Inchi seeds that add protein, omega-3s, and a nutty flavor to the classic pesto sauce.
Equipment
- 1 Food Processor For blending the pesto
- 1 Large Pot To cook the pasta
- 1 Strainer To drain the pasta
Ingredients
- 1 Cup fresh basil leaves
- ½ Cup sacha inchi seeds (roasted or raw)
- 2 cloves garlic
- ¼ Cup nutritional yeast
- ½ Cup olive oil (extra virgin)
- 1 Juice of 1 lemon
- Salt and pepper to taste
- 12 oz gluten-free pasta
- 1 tbsp olive oil (for tossing the pasta)
- Fresh basil leaves and cherry tomatoes for garnish
Instructions
- Prepare the Pesto:In a food processor, combine the basil leaves, sacha inchi seeds, and garlic. Pulse until finely chopped. Add the nutritional yeast, lemon juice, and a pinch of salt and pepper. Pulse again until smooth. With the processor running, slowly drizzle in olive oil until desired consistency is reached.
- Cook the Pasta:Cook pasta in a large pot of salted boiling water according to the package instructions. Drain and toss with 1 tablespoon of olive oil.
- Assemble the Dish:Toss the pasta with the sacha inchi pesto. Garnish with fresh basil and cherry tomatoes (optional).
- Serve:Serve immediately and enjoy your nutrient-rich, superfood pesto pasta!
Notes
- Toasting the Sacha Inchi Seeds: Toast them lightly for a deeper, nuttier flavor.
- Storage: Leftover pesto can be stored in the fridge for up to a week. You can freeze it for up to a month.