My ride or die pasta sauce is pesto. I’m not sure what it is about the stuff (or what actually makes a pesto quantify as a pesto…? Please feel free to enlighten me before I make use of Google) but I’ve loved every flavour I’ve tried. Aubergine pesto, sun dried tomato pesto, your bog standard basil pesto…the unfortunate thing is, finding one without cheese or milk in it can be a nightmare!
Subsequently, I’ve spent the last couple of years trying to perfect a home made recipe, and I can honestly say, this artichoke and spinach pesto surpasses any of the jarred stuff I’ve had before. Not to toot my own horn, of course…
ARTICHOKE AND SPINACH PESTO PASTA
Serves 5 | Prep Time: 10-15 minutes | Cook Time: 12 minutes
INGREDIENTS
1 large jar of artichoke hearts
250g baby spinach
1 cup fresh basil
1/4 cup hemp hearts
1/2 cup nutritional yeast
1/4 cup pine nuts
1/2 red onion
tsp black pepper
tbsp lemon juice
tbsp garlic salt
tbsp apple cider vinegar
Handful fresh rocket
500g linguine
METHOD
– Roughly chop onion and basil, then add to the processor
– Add your jar of artichoke hearts along with a little of their oily liquid
– Proceed to add the lemon juice and apple cider vinegar which gives the sauce a great tangy flavour
– Sprinkle in your hemp hearts, black pepper, garlic, nutritional yeast and pine nuts then pulse
– Once a little more smooth, add your spinach and continue to pulse; adding water where needed for desired consistency
– Boil your pasta for 10-12 minutes until al dente, then drain excess water
– Stir in your sauce on medium heat, adding in whole pine nuts and fresh rocket leaves
– Serve and enjoy
