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Basil Walnut Pesto

Basil Walnut Pesto
Recipe of the week: brought to you by Ali Heller
Prep time:
Cook time:
Total time:
Serves: 4 servings
For more delicious recipes by Ali, follow @whatalieats on Instagram
  • 1 box Banza Shells
  • 1 head of Broccoli
  • 1 Zucchini
  • 1 Summer Squash
  • 2 handfuls fresh basil (about 1 cup packed)
  • 4 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1/3 cup parmesan cheese (or dairy-free cream cheese to make vegan)
  • 1/4 cup walnuts
  • 1 tsp hemp seeds
  • salt & pepper to taste
  • splash of water to thin if desired
  1. Pre-Heat oven for 400_F.
  2. Bring a medium pot of water to a boil over high heat. Cook and rinse shells according to package instructions. Set aside.
  3. While the pasta cooks, cut broccoli into florets. and slice zucchini and summer squash into 1/2 an inch thick slices. Toss with 2 tablespoons of olive oil, salt, and pepper. Roast at 400_ F for 30 minutes, or until soft and crispy on the outside.
  4. Place walnuts, olive oil, lemon juice, parmesan cheese and basil in a food processor or small blender and blend until smooth, adding 1 - 2 tablespoons of water as necessary.
  5. Add pesto to pot with pasta and mix until thoroughly combined. Portion onto plates and top with roasted vegetables and a teaspoon of hemp seeds.

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