‘Pesto’ comes from the Genoese word ‘pestâ’, meaning to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
353 Reviews
Cals 714 · Prot 27 · Carbs 107 · Fat 23
Vegan
20 min
‘Pesto’ comes from the Genoese word ‘pestâ’, meaning to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.
353 Reviews
Cals 714 · Prot 27 · Carbs 107 · Fat 23
Vegan
Ingredients
Fusilli pasta
10*
250 Grams
Garlic cloves
1 Piece
Fresh basil
30 Grams
Pine nuts
2*
30 Grams
Cashew nuts
1*2*
40 Grams
Nutritional yeast
4 Grams
Lemon
1 Piece
Olive oil
4 Tbsp
Vegetable stock cube
15*
0.5 Piece
Salt
0.5 Tsp
Sun dried tomatoes
60 Grams
Baby spinach
40 Grams
Green peas
250 Grams
Allergens
*10 Wheat, *2 Tree Nuts, *1 Peanuts, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2988 / 714
Fats (g)
22.9
of which saturated (g)
3.1
Carbohydrates (g)
107
of which sugars (g)
8.9
Fibers (g)
11
Proteins (g)
27.1
Salt (g)
1.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
2 Blend pesto
Meanwhile, peel the garlic. To a food processor or blender, add the basil, pinenuts, cashewnuts, nutritionalyeast, garliccloves, lemon juice, oliveoil, crumbled stockcube and salt. Blitz. This is your pesto.
Tip!Add a splash of water if the pesto needs help coming together!
3 Serve
Chop the sun-driedtomatoes. Return the drained pasta to the pot. Add the pesto, babyspinach, sun-driedtomatoes and peas. Mix thoroughly and warm over a low heat until the spinach has wilted and the pasta is warmed through. Serve immediately.