Pesto with a twist - vegan and with fresh kale, roasted walnuts and sunflower seeds. Quick & easy to prepare, delicious & healthy. π
Bring a pot of water to a boil and cook your pasta 'al dente'.
While your pasta is cooking, prepare the pesto.
First put the sunflower seeds and walnuts into a pan and roast them over medium heat for about 5 minutes until they turn golden.
Thoroughly wash the kale, remove the stems and place the kale with all remaining ingredients in a tall container.
Blend everything creamy with a hand blender. If the pesto is still too thick for you r liking, add one tablespoon of oat milk at a time until the consistency is right for you.
Put the cooked pasta in a large bowl and mix it with the pesto.
Sprinkle it with some vegan nut-parmesan and enjoy! π
I always choose organic produce whenever possible. Itβs not only better for my health (and yours, too), but also for our environment. ππ«π