Pesto Pasta

Pesto Pasta


  • 1.5 cup packed basil leaves
  • 1/2 cup Mozzarella or parmesan
  • 1/3 cup pistachios
  • 1/3 cup olive oil
  • salt & pepper to taste
  • 1/2 cup full-fat coconut milk
  • 1 tsp red pepper flakes


  1. Add basil leaves, mossarella (or parmesan), pistachios, olive oil, and salt + pepper to food processor – pulse for 30 seconds.

  2. Pour into small pot over strovetop (medium-heat) add in the coconut milk and red pepper flakes. Stir and let sit until hot.

  3. Cook pasta according to the back of the box, rinse, and then poor into pot with pesto sauce. Toss until full combined.

  4. Eat as is or on top of a bed of arugula or spinach! Enjoy!