A healthy pesto sauce full of flavour and loaded with nutrients, this recipe takes no longer than 5 minutes to throw together and is perfect for a quick nutritious weekday meal.

Vegan, dairy free & gluten free.


1 large avocado
2 large handfuls of fresh basil leaves
1 handful of fresh spinach
4 tablespoons of pine nuts
2 garlic cloves
1 tablespoon of extra virgin olive oil
Juice of one third of a lemon
Pink Himalayan salt, to taste
Ground black pepper, to taste
300ml milk of choice

Your favourite pasta & frozen peas. Choose edamame, black bean or chickpea pasta for a high protein option or opt for courgetti for a low carb option.


For the sauce simply blend all of the ingredients (except for the milk) together in a food processor, then slowly add the milk until you reach your preferred sauce consistency. Boil your chosen pasta and throw in some frozen peas with it for the last 4 minutes of cooking. Gently heat up the sauce on a very low heat before adding to the pasta. Serve!


Photography: Magda Tymczyj

Recipe: Sasha Paul Dip NNT