How to Make Pesto for Pasta Puttanesca
Servings: 4 servings
Calories: 672kcal
Ingredients
- Ingredients needed for Pesto Sauce:
- 2 1/2 cups basil
- 3/4 cups olive oil
- 1/2 cup pine nuts or macadamia nuts
- 3 Tb lemon juice freshly squeezed
- 1 Tb garlic minced
- 2 tsp gluten free soy sauce
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- pinch of cayenne
- 1/3 cup Nutritional Yeast Flakes
- Ingredients for the Pasta Puttanesca
- Noodles: For the Raw Version use 4 Medium zucchini shredded finely OR
- I use bean threads softened in hot water
- 1 tbsp olive oil
- 2/3 cup pitted olives diced
- 2 large tomatoes chopped (2 cups)
- 2 cucumbers chopped (2 cups)
- 1/2 cup italian parsley minced
- 1/2 cup chiffonade basil
- 2 tsp fresh thyme minced
- 2 tsp balsamic vinegar
- 4 garlic cloves minced
- 3 tbsp nutritional yeast flakes
- 2 tsp capers
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 3 tbsp pine nuts toasted
Instructions
- Putting it all Together for the Pesto Sauce:
- Put all ingredients into blender and blend until very smooth!
- Putting it all Together for the Pasta Puttanesca
- Mix all the ingredients for the Puttanesca EXCEPT for the pasta noodles and pinenuts.
- Divide the noodles amongst four plates and top noodles ( zuccini for raw or pasta noodles of choice) with PESTO then spoon on the Puttanesca. Garnish with pine nuts as desired on top.
Nutrition
Calories: 672kcal | Carbohydrates: 18g | Protein: 11g | Fat: 65g | Saturated Fat: 7g | Sodium: 1140mg | Potassium: 808mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2310IU | Vitamin C: 33mg | Calcium: 93mg | Iron: 4mg