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3 cups arugula or spinach (lightly packed)
1 handful of fresh basil
3 cloves of garlic
Juice of 1 fresh lemon
2 Tbsp olive oil
2 Tbsp water
1 tsp salt
1 tsp pepper
1 Tbsp nutritional yeast
1 Tbsp salted almonds
250g of spaghetti or fettucini pasta
Nutritional yeast or vegan parmesan
Pine nuts, almonds
Add all the sauce ingredients into a high-powered blender or food processor. Scrape down the sides with a spatula and continue to blend until smooth.
Cook pasta according to package, then mix in the pesto sauce.
Serve with nutritional yeast, vegan parmesan, toasted nuts and basil. Enjoy!
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