Is there truly a better herb than basil?
My kitchen nowadays just isn't complete without a vase of parley and basil. Literally stalk my kitchen after market day and you won't find anything less.
I think what makes herbs such as parsley and basil so pungent and refreshing is that you can chop them up raw and they give an amazing punch of zesty fresh flavour that really stands on it's own when the weather gets warmer and we crave that burst of freshness as opposed to deep, rich, warm flavours. This pasta is an all-year-rounder.
In winter I pair my pesto pasta with roasted pumpkin cubes and peas.
In summer I love diced avocado and tomatoes.
You do you... ya know?
This pesto recipe is unique and will therefore have a creamy, saucy consistency as opposed to chunky, oily and nutty. That's because it contains no oil and is made up of whole food ingredients only. It has the most amazing basil pesto taste, but without the heaviness.
So to continue filling this blog with healthy whole-plant based recipes, enjoy this INCREDIBLE plant based pesto pasta.
Ingredients:
1 healthy bunch fresh basil
Handful fresh parsley
Half cup tinned chickpeas
2 boiled potatoes, chopped
1/4 cup nutritional yeast
1/2 tsp Himalayan pink salt
1 tbsp onion powder
1 tbsp garlic flakes
1/2 lemon, juiced
Water, where necessary
To serve: gluten free pasta, chopped tomatoes, avocado
Method:
Combine all ingredients in a high powered food processor or large nutribullet
Add tablespoons of water where needed to blend
Serve with pasta, bread, salads... go crazy!