70g pine nuts
3 tbsp olive oil
Handful of kale
Handful of fresh basil
2 garlic cloves
1 unwaxed lemon zest
120ml olive oil
Salt & pepper to taste
100g frozen peas
1-2 tbsp Natural Coconut Yogurt (or your preferred yoghurt)
2 courgettes sliced thinly
200g asparagus chopped
1 tbsp olive oil (if stir-frying vegetables)
Chilli flakes (optional)
Pumpkin seeds (optional)
This vegan pesto pasta makes a delicious lunch or dinner.
If you need a little help getting all your greens, this plant-based pesto is sure to help you hit your daily veggie goal!
Prep: 20 mins
Cook: 30 mins
Recipe by The Coconut Collaborative.
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