Recipe Card
My Weeknight Pesto — Vegan wild garlic pesto pasta
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 3
- Calories
- 479 kcal
- Carbs
- 60.00 g
Ingredients
- 100 gwild garlic leaves (or spinach, kale leaves + 2 garlic cloves)
- 70 galmonds (or walnuts, pecans, hazelnuts, pine nuts, pistachios, hemp seeds, sunflower seeds or pumpkin seeds)
- 1unwaxed lemon, zest and juice
- 4 tbspdrained capers or green pitted olives (optional)
- 4 tbspnutritional yeast (optional)
- 120 mlextra virgin olive oil
- —salt and black pepper, to taste
- 1 largecourgette
- 2 tspolive oil
- 200 gpasta (GF if necessary) or boiled potatoes
- —mild chilli flakes (optional)
Instructions
- 1
Wash wild garlic leaves really well and blot them with a kitchen towel or simply leave to air-dry.
- 2
Dry-roast your almonds (or any other nuts or seeds). You can either do it on a hot, dry pan making sure you shake it regularly so that they do not burn.
- 3
Grind almonds first, then add all the remaining ingredients apart from olive oil and salt and blitz well. Start trickling in olive oil while the motor is going. Taste and add salt to taste.
- 4
Slice your courgette really thinly using the lowest setting on a mandolin.
- 5
Heat up 2 tsp olive oil on a large steel frying pan and add courgette slices. Sauté lightly until browned.
- 6
Cook pasta al dente, reserving a little of the pasta cooking water just before draining.
- 7
Coat the drained pasta in a few tablespoons of pesto, adding a little pasta cooking water to loosen things up. Top with courgette slices and toasted nuts/seeds.
- 8
Transfer the remainder of your pesto to a clean jar and top with an extra tablespoon of olive oil to prevent mould.