Vegan pesto spaghetti
Vegan pesto is an easy way to eat more greens without realizing it. It comes together in only 5 minutes and, paired with quinoa spaghetti, it makes a scrumptious weeknight dinner!
Ingredients
- Quinoa spaghetti
- 2 cups fresh basil leaves
- 1 cup baby spinach *see notes
- 2 garlic cloves
- 1/4 cup pumpkin seeds *see notes
- 2 tablespoons lemon juice
- 1/4 cup homemade nut parmesan
- about 1/4 cup water
- 1/3 cup olive oil
- Pink Andean salt & black pepper to taste
Instructions
- Cook the noodles according to the package instructions.
- Combine the basil, spinach, garlic, pumpkin seeds and lemon juice in a food processor and pulse until nicely chopped. Add up to 1/4 cup of water and pulse again to combine well.
- While the food processor is running, slowly add the oil through the opening. Finally add in the nut parmesan and pulse just enough to combine.
- Strain the noodles, add them back to the pot and mix in the pesto. Divide into 3 bowls and top with some more parmesan and favourite toppings.
- Store leftover pesto in an air-tight jar in the fridge.
Notes
*Feel free to experiment with other greens such as kale or arugula.
**Don't hesitate to use whatever nuts or seeds you have on hand.
**Don't hesitate to use whatever nuts or seeds you have on hand.
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