Vegan almond and spinach pesto pasta


  • 1 packet of Blue Diamond Roasted with Sea Salt Almonds

  • 50g fresh spinach leaves

  • 50g fresh basil

  • 1 small clove of garlic

  • 5 tbsps. extra virgin olive oil

  • Handful of cherry tomatoes

  • Serves: 2

  • Prep time: 10 minutes

  • Cook time: 8-11 minutes (depending on pasta)

Vegan almond and spinach pesto pasta

Looking for a quick meal? Then make a batch of this delicious vegan pesto made with Roasted Sea Salt Almonds and crammed full of fresh spinach and basil leaves. A perfect twist to an Italian classic.

Vegan Almond and Spinach Pesto Recipe


Add the Roasted with Sea Salt Almonds to a food processor along with the spinach, basil, garlic and extra virgin olive oil. Blitz altogether until you have a coarse pesto. Set to one side.

Meanwhile cook your chosen pasta according to portion size and packet instructions. When the pasta is cooked, before draining retain 3 ladles of the pasta water then drain.

Return the pasta to the pan, spoon in the pesto, a ladle of the pasta water and stir through the pasta. Add the chopped cherry tomatoes and stir together.
Serve hot, sprinkled with sliced Roasted with Sea Salt Almonds.

Note: If there is leftover pesto, store in a jar in the fridge for up to 1 week.


Courtesy of Clean Supper Club.

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