I had the craving for an abundance of raw green veggies the other night. And carbs. Always carbs.
So I decided to invent a pesto sauce… to accompany a huge bowl of pasta! I jam packed it with all the good stuff without using any unnecessary fats or oils. It is deliciously tangy with lemon, provides sustenance through chickpeas whilst nourishing your body with an incredible amount of nutritional goodness from basil, broccoli, kale and parsley!
I usually make my homemade pesto sauce including olive oil and avocado, but on this occasion I was craving something with less fat. This recipe turned out super creamy and moorish nonetheless! One day I’ll share with you my regular vegan pesto recipe. This one is great for those of you on a high-carb low-fat plant-based diet.
Pesto is amazingly versatile too! This sauce is great mixed through salads as a thick dressing, on top of toast with some tomatoes for a savoury spread and of course delicious mixed through a big bowl of buckwheat pasta.
1/2 standard can organic cooked chickpeas
20g basil leaves
1/4 cup parsley leaves
1 small clove garlic
50g broccoli head
juice of half a small lemon
1/2 cup torn kale
2 tbsp raw pinenuts
1/2 tsp organic pink himalayan salt
a couple of grinds of pepper
1/2 cup water
- Easy peasy! Just chuck all those nourishing ingredients in a food processor and blend until smooth! You may need to stop and scrape down the edges every now and then. Add more water if needed to get the desired consistency!
- Serve over the top of some freshly cooked pasta (buckwheat, whole-wheat, rice, etc. – the wholesome, least unprocessed kinds).
Enjoy! Tess xButton Text