Dairy Free Pesto Pasta
This take on a classic omits expensive ingredients like pine nuts and Parmesan cheese for tasty alternatives that promote health and prevent disease. The recipe is versatile and easy to make so everyone will love it!
Cost: 
Ease: 
Health Benefit: Extra virgin olive oil is a great source of heart healthy monounsaturated fat. Basil and tomatoes contains antioxidants to promote immune health and spinach contains fiber to promote a healthy weight. Garlic has anti inflammatory properties that may help lower cholesterol. Pumpkin seeds are a great source of plant based protein as well as fiber and healthy fats for heart health.
- Pot
- Cutting board
- Blender or food processor
1 cup fresh basil
1 cup fresh spinach
1/3-1/2 cup extra virgin olive oil
1/2 cup pumpkin seeds
2 TBSP lemon juice
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Feel free to make this recipe your own! Substitute pumpkin seeds for any nut or seed. Spinach can be swapped for any leafy green you have on hand.
Step by Step Instructions
Step 1
Boil water in a pot over the stove; Cook pasta according to box instructions; Slice tomatoes and set aside for later
Step 2
Add pumpkin seeds, basil, spinach, lemon juice, and garlic to a blender or food processor; Blend until a paste forms
Step 3
Slowly add extra virgin olive oil; You can add more or less depending on desired consistency; Add salt and pepper to taste
Step 4
Drain pasta and mix in pesto and tomatoes; Optional to pair with a lean protein of choice like chicken breast or fish for a heartier meal
Step 5
Store leftovers in the fridge for up to 1 week or the freezer for up to 1 month; Enjoy!