This recipe never fails to deliver! We’ve lost count the number of times we’ve served this on our dinner table as a quick midweek meal 🔥
🌿 320g / 11.3oz pasta
🌿 70g / 2.5oz pistachios, shells removed
🌿 2 garlic cloves
🌿 3 tbsp nutritional yeast
🌿 2 bunches of fresh basil, stalks removed
🌿 1 handful of fresh mint, stalks removed
🌿 1/4 tsp chilli flakes
🌿 1 lime, juice only
🌿 150ml / 5.1 fl.oz extra virgin olive oil
🌿 salt + pepper
Cook the pasta in salted boiling water until al dente, then drain and reserve the pasta water
Add the remaining ingredients to a food processor including 1/2 tsp salt and a generous pinch of pepper.
Process until smooth. When the pasta has finished cooking, add 2-3 tbsp of the paster water to help reduce the thickness of the pesto.
Combine the pasta and the pesto. We like to top with freshly ground black pepper and a few basil and mint leaves.
Big love! Roxy + Ben
Watch their How-To video here: https://www.instagram.com/p/CVP_M_kAr3M/