- 400g quinoa rice pasta (or pasta of choice)
- 1/4 cup Pic's Almond Butter
- 1 cup packed coriander
- 1 cup packed mint
- 1/3 cup shredded parmesan
- 1/2 lemon, juiced
- 1/3 cup olive oil
- 1 tsp Himalayan sea salt
- 1 tbsp nutritional yeast (optional)
- Cook pasta according to packet instructions.
- In a small food processor, blend all pesto ingredients together until just combined.
- Toss the pesto through the pasta and drizzle with extra olive oil, if desired.