Ingredients

• 2 cups fresh basil leaves, packed
• 1/3 cup shelled pistachios
• 2-4 garlic cloves
• 1/2 cup olive oil, divided
• 1 1/2 tablespoons lemon juice (optional)
• 1- 2 tb nutritional yeast
• 1/2 teaspoon salt, or to taste
• Whole-wheat vegan pasta

Instructions

1. Cook the pasta to package directions.
2. While pasta is cooking add all the ingredients* (except the oil) into a food processor and process.
3. Slowly add in oil while processing and process until smooth.
4. Serve immediately. Or refrigerate in a sealed container for up to 3 days.

https://www.thefoodie.info/vegan-pistachio-pesto/