Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)

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Ingredients

2 small heads organic broccoli, chopped ((~7 cups chopped))
1-2 Tbsp olive oil
1/4 tsp each sea salt and black pepper
2 tsp salt ((for salting water))
1 ½ cups (dry) gluten-free pasta ((we like Trader Joe’s brown rice quinoa fusilli))
2 (heaping) cups packed basil
4 cloves garlic, skins removed ((4 cloves yield ~2 Tbsp))
1/4 cup hemp seeds ((or pine nuts))
2 Tbsp lemon juice
3-4 Tbsp nutritional yeast
1/4 tsp sea salt (plus more to taste)
3-4 Tbsp olive oil ((if avoiding oil, sub water))
2/3 cup sun-dried tomatoes ((if in oil, pat dry // we like Trader Joe’s brand))
1/2 cup macadamia nut cheese ((optional))
1 sprinkle red pepper flake ((optional))

As published by Minimalist Baker.

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