Pesto Pasta with Olives + Australian Bone Broth Five Herbs


Serves Four

  • 350 g spaghetti
  • 2 cups firmly packed basil leaves
  • 2 cloves garlic
  • ½ cup (70 g) pine nuts
  • ⅓ cup extra virgin olive oil
  • ½ cup nutritional yeast
  • Squeeze of lemon juice
  • ¼ teaspoon salt
  • ½ cup sun-dried tomatoes, roughly chopped
  • ⅓ cup pitted Kalamata olives, roughly chopped
  • ¼ cup toasted pine nuts, extra
  • ¼ cup extra basil leaves, to garnish
  • 1 teaspoon of Australian Five Herbs Bone Broth



Boil pasta in a large saucepan of salted water for 10 minutes or until al dente.
Meanwhile, to make pesto, place basil, garlic, pine nuts, olive oil, nutritional yeast, lemon juice and salt in a food processor and process until finely chopped. Add 1 teaspoon of Five Herbs Bone Broth and blend until smooth.
Drain pasta and return to pan. Stir through pesto, sun-dried tomatoes, olives and extra pine nuts. Season with salt and pepper.
Divide among serving bowls and garnish with extra basil!

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