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Summery vegan pesto salad

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Ingredients for 3 servings:

  • 150 g Kritharaki (rice-shaped noodles)
  • 10 date tomatoes
  • 2 spring onions
  • 1 bell pepper(s)
  • ½ avocado(s)
  • ½ bunch flat-leaf parsley
  • 40 g pine nuts
  • ½ bunch flat-leaf parsley
  • ½ bunch basil
  • 2 garlic cloves
  • 4 tbsp nutritional yeast
  • 1 tbsp white wine vinegar
  • 1 tsp agave syrup
  • salt and pepper
  • e.g. olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with homemade parsley and basil pesto

Cook the pasta in salted water according to the package instructions until al dente. Meanwhile, chop the salad ingredients and place them in a bowl. Puree the pesto ingredients in a blender. Add enough olive oil to create a slightly runny dressing. Finally, drain the pasta, add it to the salad ingredients, and stir in the dressing. Serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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