274kcal
2g
21g
3g
1g
8g
43g
224mg
- 500g / 18oz Dried pasta
- 1 head Broccoli
- 40g / 1.4oz Baby spinach
- 1 bunch Basil
- 10g / 0.35oz Nutritional yeast
- 60ml / 2.03fl oz Olive oil
- 60ml / 2.03fl oz Water
- 1 peeled Garlic clove
- 1 tbsp optional Lemon juice
- to taste Salt
- to taste freshly ground Black pepper
1. Cook 500g / 18oz dried pasta as per packet instructions, then drain.
2. In a high-speed blender, combine 1 head Broccoli, 40g / 1.4oz Baby spinach, 1 bunch Basil, 10g / 0.35oz Nutritional yeast, 60ml / 2.03fl oz Olive oil, 60ml / 2.03fl oz Water, 1 peeled Garlic clove, and optional 1 tbsp Lemon juice. Blend until smooth.
3. Season with Salt and freshly ground Black pepper to taste.
4. Combine the pesto with the drained pasta in the pot. Stir well and serve.
23% of RDI
58% of RDI
21% of RDI
0% of RDI
0% of RDI
58% of RDI
58% of RDI
Store any leftover pesto in the fridge in an airtight container for up to 3 days. Optional toppings include basil leaves, hemp seeds, nutritional yeast, and vegan Italian-style hard cheese.
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