Green Pesto Pasta 🍃

A great way to eat your daily dose of greens: make a green pesto. Your pasta will be packed with leafy greens + you can use all your leftovers herbs and veg of the week !

What you’ll need:

  • fresh herbs
  • fresh spinach
  • parmesan (or pecorino)
  • walnuts (or pine nuts)
  • avocado
  • coconut milk (or any plant based milk)
  • a blender

I use spelt pastas from Lord Pesto in this recipe, but it obviously works with any pasta you have handy.

It’s a very healthy way to eat delicious and filling pasta (as long as you don’t go crazy on the olive oil)!

Very easy sauce recipe, will take you 5 min and you can keep it in a glass jar in the fridge for a few days. Here are a few ideas of what you can use it for:

  • bruschettas, spread on the bread
  • tomato salad sauce
  • apero dip, with carrots and cucumbers

Step by Step photos:

La Frenchette’s TIPS

  • Use a powerfull blender, mine is a Vitamix – best purchase ever!
  • If you don’t have coconut milk, you can use any plant based milk
  • Don’t forget to keep some of the pasta water to loosen the consistency of the sauce (without having to add too much milk)
  • Be creative and let me know in the comments what you’ve eaten it with

Healthy Green Pesto Pasta

packed with leafy greens
Prep Time5 mins
Cook Time10 mins
Course: Main Course, Salad, Snack
Servings: 2 servings
Author: Hortense Vène


  • Blender


  • spelt pasta
  • 1 handfull fresh spinach
  • 1 bunch fresh herbs with stems (I used basil & parsley)
  • 1/2 bunch fresh sage (remove stems)
  • 1/2 avocado
  • 50 g parmesan
  • 1/2 cup walnuts
  • 2 tbsp pasta water
  • coconut milk
  • drizzle olive oil
  • salt & pepper


  • Cook your pasta and keep some water for the pesto sauce
  • In the bowl of a blender, add all ingredients + 2 tbsp of pasta water
  • Blitz while adding coconut milk until you reach a thick but smooth consistency
  • Add drizzle of olive oil and salt and peper at the end to season
  • Mix the sauce in the pasta until all nicely coated, decorate with leaves of herbs, some grated parmesan and a drizzle of olive oil

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