This meal is ridiculously easy to whip up but tastes fancy! If you don’t like coriander, replace with basil. I also thought you could only make pesto with expensive pine nuts but almonds are tastier in my opinion!
- small handful of kale
- a handful of coriander
- 2 tablespoon nutritional yeast
- 2 cloves garlic
- 1/3 cup toasted almonds*
- coconut milk
- Squeeze of lime or lemon (optional)
*I use slivered almonds and toast by putting in a pan over heat for a few minutes until they are lightly browned.
- Vegan pasta of some sort (I use Pulse Pasta or Edamame Spaghetti)
- 1 eggplant
- half a head of broccoli
- half an onion
In a pan with some oil, sauté the onion then fry the cubed eggplant and chopped broccoli. Cook the pasta in a pot of hot water with a little salt and oil.
In a blender or Magic Bullet, throw in all the pesto ingredients. Add more coconut milk to smooth it out to a consistency you want.
Stir the pesto through the pasta with the cooked eggplant and broccoli. Top with coriander, Angel Foods parmesan and some extra toasted almonds if you’re feeling fancy.