A pasta salad featuring a green goddess pesto made with basil or parsley, avocado, cashews, lemon, garlic, nutritional yeast, olive oil, salt, and pepper. Perfect for a dish to pass or potluck gathering!
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes
Yield:4 servings 1x
Category:Dinner, Dips, Pesto
Cuisine:Vegan, Vegetarian, Mediterranean
Green Goddess Pesto
3 cups (packed) fresh basil or parsley
1/4 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice (from approximately 2 large lemons)
1/2 cup raw cashews
3/4–1 tsp fine sea salt
Freshly ground black pepper to taste
1/4 cup nutritional yeast
2 cloves garlic, minced
1 medium ripe avocado, pitted and flesh scooped out
1/4 cup filtered water
1 lb // 454 g dry pasta
2 medium ripe tomatoes or 2 cups cherry tomatoes, diced/sliced
2/3 cup pitted kalamata olives
1/2 cup cubed goat feta cheese (omit if vegan)
Desired amount of Green Goddess Pesto from above recipe
Make the pesto: Place the basil, olive oil, lemon juice, cashews, salt, pepper, nutritional yeast, garlic, and avocado in the bowl of a food processor fitted with the ‘S’ blade. Begin blending, then add the water in a slow stream through the tube at the top of the machine. Blend until very smooth and creamy, then transfer to an airtight container and cover until ready to use.
Cook the pasta according to the directions on the package. Drain and allow it to cool for a few minutes.
Once the pasta has cooled, add desired amount of pesto. I didn’t measure, but I believe I used about half of the pesto in this recipe. Toss to coat.
Add the tomato, olives, and feta, if using.
Divide between four plates or bowls, and serve with a fresh green salad and/or crusty bread and butter or olive oil.
The green goddess pesto recipe makes a big batch (likely more than you will need for the pasta salad. Leftovers keep well in the fridge for several days, and it’s delicious on sandwiches/wraps, scrambled eggs, and bean/grain/veg bowls.
Keywords: Green Goddess Pesto, Green Goddess, Pesto Pasta Salad