Greens Pesto with Spirulina Pasta
·
Ingredients
For the pesto
1 cup packed fresh Basil Leaves
1 cup packed Spinach Leaves
1/3 cup Pine Nuts
3 tbsp Extra Virgin Olive Oil
Juice of 1/2 Lemon
1/4 cup Vegan Parmesan (see recipe)
1 cup packed fresh Basil Leaves
1 cup packed Spinach Leaves
1/3 cup Pine Nuts
3 tbsp Extra Virgin Olive Oil
Juice of 1/2 Lemon
1/4 cup Vegan Parmesan (see recipe)
For the pasta
2 cups cooked Spirulina Pasta
3 cups Vegetables of your choice (We used Broccoli, Zucchini, Leek, Tomatoes, Spinach and Rocket
Instructions
- Add all pesto ingredients into a blender or food processor and blend until smooth.
- Store in an airtight container for up to 1 week.
- Cook the vegetables in a pan and add the pasta and pesto to toss through.
- Serve topped with more vegan parmesan cheese and mixed seeds.
