Pesto Pasta with Olives + Australian Bone Broth Five Herbs

 

Serves Four
INGREDIENTS

• 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

 

DIRECTIONS

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!