Vegan Lemon Pistachio & Arugula Pesto

This vegan pesto is an anti inflammatory diet power house. Incredible for fighting not just cancer, but also arthritis, heart disease and many stomach issues. It’s full of alkaline ingredients that are nutrient rich and are brilliant for fighting inflammation build up in your body. I served mine over lentil pasta because lentils are packed with anti inflammatory goodness, but you could do it with zucchini noodles or any pasta of your choice. You can even make it over potato salad! It’s got lots of goodness in it and happens to be incredibly delicious and tasty. You don’t even miss the cheese!

You will need:

• 1 box Tolerant foods organic green lentil pasta (you could also use chickpea pasta or spiralized zucchini noodles)

• 2 cups organic arugula

• 1/2 cup fresh organic basil

• 1/3 cup unsalted pistachios

• 3 tbsp nutritional yeast

• 1/4 cup olive oil

• 1/4 cup water

• zest of 1 organic lemon

• juice of 1/2 an organic lemon

• 2 cloves of garlic

• flakey sea salt

• black pepper

Bring your water to a boil in a pot with plenty of salt and cook your choice of pasta. Cook per the box directions.

Toss all your ingredients together in to the food processor and blitz until a smooth pesto forms.

Drain your pasta and pour over your pesto. Stir until combined.

Serve with extra arugula tossed in along with some extra pine nuts on top. You could also sauté some organic cherry tomatoes in a little olive oil and add those on top too.

Drizzle with a little extra lemon and enjoy every bite of this healthy and hearty pasta dish.