Recipe: Pasta with Vegan Pesto


This is a great way of using one fresh ingredient with some from the store cupboard to create something fresh and delicious. I’ve used parsley here, but a mixture of herbs would do, or some green salad vegetable like spinach or watercress. If I can’t be bothered getting the little food processor out, I do a deconstructed version of this by just roughly chopping everything and tossing it into the pasta.

Pasta with vegan pesto photo DSCN0673_zps63491c04.jpg

1 clove garlic
8 black olives
1 1/2 tbsp capers
1 small pack of parsley (or other herbs to equivalent amount)
3 sundried tomato halves + 2 tbsp of the oil

While the pasta of your choice is cooking, put the ingredients in a food processor and whizz until smooth.
Season with salt and pepper.
When the pasta is cooked, drain and then put back in the pan.
Stir in the sauce until the pasta is properly coated.
Serve on warmed dishes.

Serves 2

4 responses »

  1. It’s another one for my quick and easy pile – and I’m already thinking how I might tweak it. Sun-dried tomatoes always remind me of shoe leather, so I might try some chargrilled peppers instead. And watercress might be nice in place of the parsley.

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