16 oz. gluten free elbows, cooked according to package directions & drained
1 container cherry tomatoes, halved
1/2 red onion, diced thin
3 cups fresh basil leaves
6 tablespoons pine nuts or pistachios
2-4 cloves garlic
1/2 tsp sea salt
6 tablespoons olive oil
1 tsp mellow white miso
3 tbs Vegenaise grapeseed vegan mayo
Cook pasta according to package directions. Drain & cool and pour into a large bowl. Add cherry tomatoes, red onion & mayo. In a food processor with the S-blade, process basil, garlic, pine nuts until finely chopped. Add miso & sea salt and cover. While motor is running add olive oil and process until smooth.
Add pesto to pasta and stir with a wooden spoon until all well combined. Serve cold with fresh basil leaves as a garnish
1 container cherry tomatoes, halved
1/2 red onion, diced thin
3 cups fresh basil leaves
6 tablespoons pine nuts or pistachios
2-4 cloves garlic
1/2 tsp sea salt
6 tablespoons olive oil
1 tsp mellow white miso
3 tbs Vegenaise grapeseed vegan mayo
Cook pasta according to package directions. Drain & cool and pour into a large bowl. Add cherry tomatoes, red onion & mayo. In a food processor with the S-blade, process basil, garlic, pine nuts until finely chopped. Add miso & sea salt and cover. While motor is running add olive oil and process until smooth.
Add pesto to pasta and stir with a wooden spoon until all well combined. Serve cold with fresh basil leaves as a garnish
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