Sun Dried Tomato Pesto Pasta

A big batch of pesto pasta can be a lifesaver for weekday meals in a pinch. You can substitute the pasta with quinoa and/or lentil/bean based varieties – they are gluten-free and higher in protein and fibre.

INGREDIENTS

• 1 big handful of fresh basil (any greens/herbs will work, see above)
• 1/2 cup sun dried tomatoes (rinsed if they’re soaked in olive oil)
• 2-3 Tbsp Extra Virgin Olive Oil
• 1/4 cup hemp hearts (any nut/seed will work, see above)
• 1/4 cup parmesan cheese OR nutritional yeast
• 1 small clove of garlic
• 1 Tbsp lemon, freshly squeezed
• sea salt, to taste
• *Optional: Top with chopped spinach, kale, or basil.

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DIRECTIONS

1. Place all of the ingredients above in a food processor and pulse until you achieve desired consistency. I like my pesto to have a bit of texture to it but you could pulse it smooth if you prefer.
2. Spoon over your favourite cooked pasta, sprinkle with a little more parmesan or nutritional yeast and enjoy!