Vegan Pesto
Vegan Pesto | Pesto Spaghetti with Mushrooms & Olives
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Dairy free/Vegan pesto and a lovely zucchini spaghetti dish.
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Vegan Pesto
Vegan Pesto | Pesto Spaghetti with Mushrooms & Olives
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Dairy free/Vegan pesto and a lovely zucchini spaghetti dish.
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Ingredients
Vegan Pesto
  • 30 grams Pine Nuts Order them online
  • 10 grams garlic
  • 15 grams basil leaves
  • 15 grams Parsley
  • 10 tbsp olive oil (1/2 Cup or 150ml)
  • Salt to Taste
  • a squeeze of Lime Juice
Pesto Spaghetti
  • 180 grams Zucchini Spaghetti
  • 1 1/2 tbsp HK’s Vegan Pesto
  • 5-6 White Mushrooms
  • 5-6 Olives Stuffed with Almonds
  • 1 tbsp olive oil I use this one
Servings: servings
Units:
Instructions
Vegan Pesto
  1. Blitz the pine nuts and garlic together
  2. Add in the parsley, basil, salt, olive oil and lime juice
  3. Blend till a nice smooth paste
  4. Store in the fridge and use as required
Pesto Spaghetti
  1. Slice the olives and mushrooms
  2. Heat olive oil in a frying pan and fry the mushrooms
  3. Season the mushrooms with salt and pepper
  4. Add in the olives and stir fry till they start getting some colour
  5. Add the zucchini and cook for 1 minute
  6. Add in the pesto and mix well
  7. Cook for another minute and serve.