Recipe by Sara Matthews | @sarabynatureskitchen
500g of gluten free spaghetti
1 small bunch of fresh basil
75g of spinach leaves
Juice and zest of 1 lemon
1 large clove garlic
Salt and pepper to taste
Place the seeds in a small dry frying pan and toast them gently on a medium heat for 3-4 minutes. Tip onto a plate and set aside.
Cook the spaghetti in a large pan of boiling water for 8-10 minutes, or according to packet instructions.
Meanwhile, place the garlic, lemon juice, nutritional yeast, and the toasted seeds in a food processor (reserve a few seeds to top your pasta) and pulse to break up the seeds a little. Next add the spinach, basil, salt and pepper and pulse again to make the pesto. Once blended, add the lemon zest and pulse to combine.
Drain the spaghetti and stir in the pesto. Divide between 4 bowls and top with the left-over seeds and vegan Parmesan (see below).
3tbsp of nutritional yeast
½ tsp of salt
Place all ingredients in a food processor and blitz to combine into a fine grainy powder. Use straight away or store in a jar in the fridge for several weeks. Use on chilli dishes and salads.