Vegan Pesto Pasta
Pesto is a sauce originating in Genoa in northern Italy ('pesto alla genovese'). Traditionally it consists of crushed garlic, basil and pine nuts, blended with olive oil and Parmigiano Reggiano cheese and Fiore Sardo (or pecorino sardo) cheese.
This recipe uses a variation of the classic pesto, made with coriander rather than basil and omitting the cheese.
250g of your favorite pasta
2½ cups fresh coriander
6 Tbsps olive oil
1/3 cup roasted pine nuts
3 medium cloves garlic
1 sliced avocado
1 cup cherry tomatoes
Salt and pepper to taste
- Use a food processor or blender to mix the coriander, olive oil, pine nuts, garlic, salt and pepper. Blend until it becomes a thick sauce.
- Cook the pasta in boiling water until al dente (according to package directions).
- Drain the pasta and toss with the pesto mixture.
- Garnish with avocado, cherry tomatoes and rocket ('arugula').
- Serve with bread.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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