Nut-Free Pesto Pasta

Servings: 4


1/2 Phase 2 Moon Seeds, ground
1/2 cup Nutritional Yeast or Grated Parmesan
2 Garlic Cloves, peeled
1 1/2 cups packed Basil, stems removed
1 tsp Kosher Salt
3/4 cup Extra-Virgin Olive Oil
2-4 oz Pasta of choice
About 1/4 cup Pasta Water



  1. Grind 1 pouch of Phase 2 Moon Seeds in our seed grinder or food processor.
  2. Measure 1/2 cup of ground seeds for the sauce and set the rest aside in storage.

Sauce (Makes about 1 cup)

  1. To a blender or food processor, add garlic and nutritional yeast. Pulse 3-4 times.
  2. Add basil leaves and ground Moon Seeds.
  3. With the machine on medium speed, slowly stream in the olive oil.
  4. Keep blending until smooth, making sure to scrape down the sides of the container when necessary.
  5. Add salt and run the machine once more to blend everything together. If you'd like, add more salt, yeast, basil, or garlic to taste.
  6. To freeze, portion sauce to 4 equal servings using an ice tray or freezer-safe containers.

With Pasta

  1. Cook pasta according to package instructions.
  2. Reserve some pasta water for the sauce and drain the rest.
  3. In a mixing bowl, toss the cooked pasta, one serving of sauce, and pasta water until noodles look glossy and sauce becomes creamy.
  4. Plate up and enjoy!
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