Coriander Pesto with Wholewheat Spaghetti
by Uyen Luu
For snacking, it is a luxurious dip with crudities, a great slather on a baguette, tossed with blanched vegetables and tofu, dressed in a salad and of course on spaghetti, any pasta or noodles.
Method
Based on 4 servings, adjust as needed.
Step 1
If serving with wholewheat spaghetti, place a large pan of water onto the stove to boil. Once boiling, add salt and cook the spaghetti according to the packet instructions.
Step 2
Put all the desiccated coconut, coriander, lemon juice, nutritional yeast flakes, garlic, olive oil and a little salt in a bowl or small blender and (hand)blend together until it comes to a smooth, pale green grainy pesto-like consistency.
Step 3
Drain the spaghetti, pour it back into the saucepan with a little pasta water and add the pesto, mix well before serving.
- Ingredients
- Based on 4 servings
-
4tbsp Extra Virgin Olive Oil, plus more to top 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
4tbsp Nutritional Yeast 1x Bosh! Nooch! Nutritional Yeast 100g -
0.5 Lemon Or Lime, juice, plus zest 1x Sainsbury's Lemons -
1tsp Sea Salt 1x Maldon Sea Salt Flakes 250g -
2 Garlic, sliced 1x Sainsbury's Garlic -
400g Wholewheat Spaghetti 1x Sainsbury's Spaghetti Wholewheat Pasta 500g -
60g Coriander, with stalks, snipped 3cm lengths 1x Sainsbury's Fresh Packed Coriander 100g -
30g Desiccated Coconut, or pine nuts or cashew, almond, pistachio or peanuts 1x Sainsbury's Desiccated Coconut 250g