PESTO PASTA

So easy. So quick. So yummy. So good for you.
The following recipe is the base sauce for a pesto pasta. Personally I like to use spelt pasta. The pesto sauce is a fabulous versatile base. I sometimes like to add cooked mushrooms, other times artichokes, and other times broccoli to the pesto pasta, depending on what my tastebuds are screaming out for. Have fun and experiment with whatever option you desire.

PESTO SAUCE
1/3 cup extra virgin cold pressed olive oil
1 1/2 cups fresh basil leaves
1 1/2 cups fresh coriander / cilantro
1/4 cup almonds
1/4 cup pinenuts
3 cloves garlic
1 tablespoon fresh lemon juice
pinch of sea salt and freshly ground pepper
** use organic and biodynamic ingredients where possible **

Place all ingredients in to a blender (or food processor) and blend until a paste-like consistency is made.

NUTRITION NOTES: BASIL

Basil is renowned for it’s health protecting effects due to it containing flavenoids and volatile oils. The flavenoids help to protect cell structures from radiation and oxygen-based damage. The volatile oils have anti-bacterial and anti-inflammatory properties. Basil is a rich source of many essential nutrients, minerals, and vitamins that are essential for optimum health. Basil leaves are an excellent source of iron. Basil is a good source of vitamin A, and therefore a powerful antioxidant. Basil is also a good source of magnesium, calcium, potassium and vitamin C.

For more nutritious and delicious vegan recipes please go to RECIPES PAGE

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