pesto

Gluten Free Pasta With Walnut & Spinach Pesto

RECIPE BY NATASAHA CORRETT

“The pesto in this pasta is such a versatile number. I use it all the time as a base for homemade pizza’s or as a wonderfully green alkaline dip with nutty crackers. Walnuts look like a mini brain perhaps because they are so good for our brain. They are packed full of essential fats and omega oils that help with brain function. This is packed full of protein which helps to sustain energy throughout the day.”

Tash x

Serves2
Cooks InPrep time: 5 minutes | Cooking Time: 10 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

70g spinach
15g parsley
100g walnuts
4 tbsp chia oil (or olive oil)
Pinch Himalayan pink salt
1tsp sumac
1tbsp nutritional yeast
Gluten free pasta or rice noodles

Method

  • To make the pesto, put all ingredients into a blender and blitz until you reach a rough texture. Taste and season if necessary with a little more salt or a squeeze of lemon.
  • Cook your pasta as per packet instructions and toss the pesto through - serve with some roughly chopped walnuts over the top and a sprinkling of finely grated pecorino.
  • Alternatively, use the pesto as a great base for pizzas or even a dip with crudité as a healthy snack.
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