This pasta is nut-free, easy and quick to put together! Perfect for meal-prep, too!
2 packed cups fresh basil
1 cup fresh baby spinach
1/4 cup sunflower seeds
3 tbsp nutritional yeast
2-3 garlic cloves
3 tbsp lemon juice
3-4 tbsp hemp seed oil or extra virgin olive oil
Salt and pepper to taste
Pasta of choice
Fresh tomatoes, diced
Bring a large pot of water to boil and cook the pasta according to the packet instructions. Once ready, drain and set aside.
Add the pesto ingredients to a high-speed blender or food processor and blend until well combined (a blender jug with a smaller base works best to ensure it blends entirely)
Add the pesto to the pasta and combine, then mix in the tomatoes. Serve warm or cold and enjoy! Store any leftover pesto in a jar in the fridge.
More about Tess:
Tess is a passionate vegan, foodie & fitness enthusiast from Australia!
Check out her eBook Oh Sweet Vegan and other eBooks here: http://payhip.com/tessbegg