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Fresh summer herb pesto

Updated: Jul 6, 2023

Time: 3 minutes prep, 30 mins cooking Serves: 4 (with extra pesto for the freezer)

This is a delicious, gut-healthy, vegan, twist on traditional basil pesto and damn, it's delicious! It's made with asparagus, which is rich in good gut bacteria feeding prebiotic fibre, plus fresh, antioxidant-rich herbs straight from my garden. It's super easy to make, as long as you have a food processor. Highly recommend this for your next summer pasta night!

What you need to make it:
  • Your favourite gluten-free pasta (I used brown rice Rizopia brand)

  • 1/4 cup + 1 tsp extra virgin olive oil

  • 1 bunch of asparagus

  • 1/2 cup fresh basil

  • 1/4 cup fresh parsley

  • 1 large clove of garlic, peel removed

  • 1/4 pine nuts or slivered almonds

  • Juice from 1/2 - 1 full lemon, to taste

  • salt & pepper, to taste

  • Roasted cherry tomatoes for garnish, optional

  • Red chilli flakes for garnish, optional

What to do to make it:
  1. Preheat your oven to 400 F and set a large, covered, pot of water with a few cracks of sea salt on the stove to boil

  2. Prep asparagus for roasting by removing the bottom 1.5-2 inches from each stalk and arranging on a baking sheet on parchment paper. Drizzle asparagus with olive oil 1 tsp and a little salt & pepper. Roast for approximately 12 minutes. If doing the optional cherry tomatoes, pierce each tomato with a knife and roast them on the use same pan. Note: they will take about 10 minutes longer than the asparagus.

  3. Add all ingredients besides pasta and remaining olive oil to your food processor

  4. Add your pasta to your boiling water and cook according to package directions

  5. When asparagus is done cooking, add it to your food processor & turn it on high

  6. As pesto begins mixing, slowly pour in the 1/4 of olive oil. Note: you may not need to use it all, use your judgement based on your pesto's thickness or your desire for a creamier pesto.

  7. When your pasta is done cooking, drain it while leaving about 1 inch of pasta water in the pot. Scoop 1 cup or more fresh pesto in with the pasta and mix. If using cherry tomatoes and chilli flakes, add them now.

I love to see others healing themselves with food! If you make this recipe, please take a photo and tag @yourbestlifewithlisa

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Julia Caferri
Julia Caferri

Easy, healthy, and delicious! Thanks!

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