Beata 
Green Pesto Pasta
This dish is packed with flavour and nutrition thanks to leafy greens and seeds and it only takes 15 minutes to get on the table.
Servings 16 tbsp
Ingredients
- 100 g pasta
- 1 handful fresh basil large stems removed
- 1 big handful kale, cavolo nero or spinach
- 3 Tbsp walnuts, hazelnuts or sunflower seeds
- 3 large cloves garlic peeled
- 2 Tbsp lemon juice or more to taste
- 3-4 Tbsp nutritional yeast
- 1 tsp sea salt plus more to taste
- 3-5 Tbsp extra virgin olive oil depending on consistency
- 3-6 Tbsp water
Instructions
- Boil water for pasta and if using kale or cavalo nero blanch for 30-60 seconds in the boiling water.
- Add 1 tbsp of salt to the boiling water and boil the pasta according to the instructions.
- In a food processor add all the ingredients and blend until smooth consistency. Adjust flavour if needed, adding more salt, nuts/seeds, nutritional yeast for cheesy flavour, or lemon juice for acidity.
- Mix a few tbsps of the pesto with the warm pasta, and enjoy with a simple salad.
