Bring a pot of salted water to a boil. Cook the pasta to the box or package's directions.
While the pasta is boiling, heat the coconut oil in a pan over medium high heat. When hot, add in the tomatoes, stirring and sautéing until the tomatoes are cooked down and burst, about 5 minutes. Season with sea salt and black pepper.
While the tomatoes, are cooking down, prepare the pesto.
Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour the excess into a jar, and use ½ to ¾ cup for the dish.
Strain the cooked pasta, saving a few tablespoons of pasta water if the pesto is too thick on the pasta. Add in the vegan heavy cream and the pasta to the pan with the tomatoes, the vegan parmesan cheese, and then pour the pesto on, stirring in. Add the pasta water if necessary.
Taste and add more sea salt if needed. Serve with some extra vegan parmesan on the side and enjoy!
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Notes
Storing: If you have leftover pesto pasta, pop it in an airtight container and keep it in the refrigerator for up to 3 days. To reheat: You can either reheat it in the microwave until it’s warmed through, or place it in a skillet and warm it over medium heat.Freezing: For freezing individual portions, freeze your pesto in an ice cube tray, then transfer the cubes to a freezer bag. To freeze a big batch, transfer the pesto to a freezer bag, press out the air, and freeze it flat in your freezer. When you’re ready to use it, you can either thaw the pesto in the refrigerator or place the freezer bag in a bowl of hot water until it thaws.
Don’t be afraid to add a lot of oil. One mistake a lot of people make with pesto is skimping on the oil. The result is a thick, paste-like mixture that doesn’t coat the pasta. For a smooth, creamy pesto, you have to be liberal with the oil!
Customizing the texture. When processing the pesto, you can stop once all of the ingredients are finely chopped for a more rustic feel, or you can keep going until the ingredients are completely pureed. It’s up to you, but it’s good either way!
About the nuts. I use walnuts, but cashews, pine nuts, and walnuts can all be used to make pesto, too. If you’re allergic to nuts, try using hemp seeds instead.