Prepare the basil

• Remove all the basil leaves from the stems.
• Soak the leaves in water and check each one to remove any bugs or debris.
• Stir the leaves occasionally so they don't stick together.

Boil the pasta

• Bring a pot of salted water to a boil.
• Cook the pasta until al dente.
• Reserve some of the pasta water before draining.

Blend the pesto sauce

• Transfer the drained basil to the blender.
• Add the garlic, nutritional yeast, walnuts, citric acid, lime juice and olive oil.
• Pour in the reserved pasta water and blend until smooth.

Make the plant-based parmesan

• Combine the nuts, nutritional yeast, garlic powder and salt.
• Blend or grind into a fine crumbly mixture.

Coat the pasta in the sauce

• Pour the blended sauce into a pan.
• Add the drained pasta and toss to coat evenly.
• Taste and adjust the seasoning.

Serve

• Plate the creamy pesto pasta.
• Sprinkle the plant-based parmesan on top.