I’m the type of girl who could easily eat a jar of pesto in one sitting. I love it spread on gluten free bread with fresh tomato and avo or vegan cheese, mixed into pasta or just eaten straight out of the jar 😉
I was asked to create a recipe using one of the delicious pastas from Happy Earth People, a local South African company. I love the simplicity of their brand – the pastas are made from just one ingredient each – chickpeas or red lentils. Nothing else added! To check them out, click here
This tasty dish is easy to make and is delicious served both hot or cold. Feel free to substitute/add any veg you like, but I prefer to keep it green. Although shop-bought pesto can easily be substituted if time is short, homemade is always best!
Green Goodness Pesto Pasta
- 4 cups of basil leaves (about 140g basil)
- 1/3 cup lightly toasted macadamia nuts (in dry pan)
- 1 clove garlic
- 3-4 TBS extra virgin olive oil
- 2 TBS lemon juice (can also add 1 tsp lemon zest)
- 1 tsp herb salt
- any pasta of choice (I chose the gluten-free Chickpea Pasta from Happy Earth People)
- Green veg (organic if possible) eg: broccoli (tender-stem is best), peas, baby spinach, baby marrows, kale
- Vegan parmesan (or nutritonal yeast)
- Black pepper
- Chopped toasted nuts/seeds
- Place all pesto ingredients in a food processor or high speed blender (eg: Nutrilbullet) and blend until smooth. Add more olive oil if you’d pref er a thinner consistency.
- Lightly steam green veg until slightly soft (don’t overdue it as the veg will become “mushy”)
- Cook pasta according to instructions.
- To serve: mix steamed veg and some of the pesto into the pasta. Spoon into bowls and top with desired toppings.
- For the pesto, you can also play around with different flavours eg: spinach, kale, rocket, coriander, or a combination
- Leftover homemade pesto can be stored in an airtight container in the refrigerator for up to a week or kept in the freezer for a few months