This makes a great lunch or side dish to serve at a BBQ – who doesn’t love pesto?!
A few tips to ‘zero waste’ this dish:
- Grow your own basil OR shop for ingredients at a local farmer’s market and ask them to package it without plastic
- Take your produce bags to your local grocer or supermarket so you aren’t tempted to buy the leafy greens in a bag!
- Most bulk food stores will stock all of the dry goods for this dish
- If you’re struggling to find package free pasta, try to at least find a product in a cardboard box that you can compost
Makes approx. 8 hearty portions, or serves 12 as a side dish
For the pesto:
- 2 bunches basil, picked and washed
- ¼ C pine nuts, toasted lightly
- ¼ C nutritional yeast
- Juice of 2 lemons
- 3 large cloves garlic
- ½ C veg oil
- Salt and pepper to taste
For the pasta and beans:
- 4 C dried pasta, cooked in salted boiling water until tender
- Cannellini beans – soaked for 8 hours or overnight, then cooked in a pressure cooker for 12 mins (low pressure), or for approx. 90 minutes on a saucepan
- 2 cups baby spinach
- 3 handfuls green beans, top, tailed, blanched, halved
- 1 Tbs balsamic vinegar
- 4Tbs olive oil (optional)
- 1 spanish onion, finely diced
For the pesto:
Combine all ingredients for pesto in a food processor – it should be thick but ‘saucy’. Add more water if necessary. Season to taste – depending on the size of the lemons it may need more!
Combine the pesto with pasta and cannellini beans. Sprinkle in baby spinach, salt, pepper and stir until combined.
In a separate bowl add the green beans, onion, vinegar and olive oil together.
Serve on a plate together.