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
Servings 2 servings
Equipment
- Blender
Ingredients
- 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
Instructions
- 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