Vegan pesto pasta

    30 min

    This is a light, vegan pesto sauce made by blending mint, basil, parsley and sage leaves with lemon zest and extra virgin olive oil. Toss in some warm pasta and hey presto!

    1 person made this

    Serves: 4 

    • 1 tablespoon mint leaves
    • 2 tablespoons basil leaves
    • 2 tablespoons parsley leaves
    • 5 sage leaves
    • 1/2 lemon zested
    • 5 tablespoons of extra virgin olive oil, divided
    • 500g farfalle pasta
    • salt and pepper, to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place mint, basil, parsley and sage leaves in a blender or food processor; add lemon zest and 4 tablespoons olive oil, a little at a time, until thickened.
    2. Cook pasta in lightly salted, boiling water until al dente, according to the instructions on the packet; drain, reserving 2 tablespoons of the cooking water.
    3. Toss pasta, pesto, reserved cooking liquid and a tablespoon of olive oil together in a large bowl; serve straight away.

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