Vegan Pesto | Pesto Spaghetti with Mushrooms & Olives
Dairy free/Vegan pesto and a lovely zucchini spaghetti dish.
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
Instructions
Vegan Pesto
- Blitz the pine nuts and garlic together
- Add in the parsley, basil, salt, olive oil and lime juice
- Blend till a nice smooth paste
- Store in the fridge and use as required
Pesto Spaghetti
- Slice the olives and mushrooms
- Heat olive oil in a frying pan and fry the mushrooms
- Season the mushrooms with salt and pepper
- Add in the olives and stir fry till they start getting some colour
- Add the zucchini and cook for 1 minute
- Add in the pesto and mix well
- Cook for another minute and serve.
Tried this recipe?Let us know how it was!