Be warned that this is another recipe which involves butternut squash noodles! I am a bit obsessed. Today I am serving them with clean green pesto for which I used spinach instead of traditional basil and sunflower seeds instead of pine nuts. Why? Because I can and because that’s what I could find in the cupboards. It was meant to happen because I actually like this clean green pesto recipe more than the usual traditional version.
What has been happening in your world ? With January coming to an end (already) I am surprised how much stuff I have managed to do. This evening I am off with my favourite foodie friend Lottie , who blogs and does amazing food reviews at Lottie Loves food, for a fancy supper at the Vanilla Black restaurant. I have heard so much about it and have been drooling over their menu for ages, so excitement levels are high.
I am sure you all know that I run, with my bestie and fitness pro Louise Plumb, every month our 3 month clean eating challenge. Together we created Helo Health (read Helo as Hello) and we are now working on our new website, new logo and other exciting bits. We would love to take over the world with our challenges, because they are truly life changing. Our lovely January group, which has more than 350 members, is already showing some amazing progress and people are really into it. This clean eating challenge will change the way you look at food forever, so if you want to try, get in touch via my Facebook page or drop me an email. Everybody is welcome and the more the merrier.
Clean green pesto recipe
Now back to this clean green pesto recipe and those amazing butternut squash noodles. You can make your own ones using a spiralizer or cheat like me and pop in to your local Marks and Spencer. Don’t worry if you can’t find them, you could always use courgette penne (I have amazing courgette penne recipe here) or traditional brown pasta. As with all my recipes this doesn’t take long and even the complete kitchen virgin will manage to re-create this dish easily. You just need a good blender or food processor.
- 2 cups baby spinach (if you want traditional pesto use fresh basil)
- ⅓ cup sunflower seeds (toasted are the best) or any other nuts or seeds
- 2-3 cloves garlic, crushed (all depends on how strong you want the pesto to be, but I used 3 smaller cloves)
- ½ cup extra virgin olive oil
- ½ cup parmesan cheese or nutritional yeast for all the vegans out there
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Start with the spinach and sunflower seeds by placing them in your food processor and pulse a few times
- Next add the garlic and pulse again. Make sure you scrape off all the goodness from the sides of the food processor.
- Time to add the parmesan or nutritional yeast.
- Now start slowly adding the olive oil in while the processor is running
- Add salt and freshly ground black pepper, taste and adjust the seasoning until the taste is just right.
- The pesto should have an oozy consistency
- All is left is to toss with the pasta and top up with some extra cheese, or maybe a few slices of red pepper and enjoy
I hope you enjoy this recipe and while you’re here don’t forget to check my clean eating red pesto or Brussel sprout pesto!