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Basil Pesto Pasta

Last night basil pesto pasta recipe is now available for you to enjoy. 

Serves 2-3

The complete serving contains an estimated Protein 26.9g and Dietary Fibre 14.5g. 


1 cup of organic Basil (fresh from the garden if you have it)

2 tablespoons of hemp oil 

2 tablespoons of olive oil 

1 clove of garlic 

1 teaspoon of Bragg Nutritional yeast Flakes

1/4 cup of pine nuts

250g Gluten free Pasta made from either or a combination of rice, buckwheat, Millet, chickpeas, Quinoa, Amaranth.

Sun dried tomatoes, the amount depends on your taste preferences 

handful of Parmesan cheese

Can add some fried Prosciutto if your not a vegetarian

How to Make it

Blend the basil, Parmo, pine nuts, oils, Yeast together in a blender add more oil if needed.  It not meant to be smooth a little crunchy works well. 

Cook pasta following the instruction on the packet or to your liking 

Add the basil pesto and the sun-dried tomatoes 

Ready to Eat, Enjoy. 

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