Three-Herb Creamy Pesto

Written and Posted By: Margie Babon


Add a twist in your traditional pesto of basil and olive oil by adding non-dairy milk. This three-herb combination of garlic, basil and oregano makes this dish so delicious especially when served with veggie crackers.




500gms spinach fettuccini pasta

1 head garlic, minced

handful basil

¼ cup sunflower seeds

¼ cup nutritional yeast

¼ cup pumpkin seeds

1 tsp ground oregano

¼ cup olive oil for pesto and 2 tbsp for sauté

4tbsp unbleached gluten-free flour dissolved in warm water

1 ½ cups rice milk

Sea salt



  1. Cook the spinach fettuccini for 10-12 minutes in a boiling water. Add a tablespoon of oil and salt, drain and set aside.
  2. Prepare the nutty pesto by combining basil, sunflower seeds and ½ cup olive oil in a blender and blend until smooth. Add more olive oil if desired. Transfer the pesto sauce in a small bowl and set aside.
  3. Over medium heat, warm olive oil on a deep sauce casserole and saute minced garlic until slightly brown. Pour pesto and saute for 3 mins. Add rice milk and simmer for 5 minutes. Add flour then simmer for another 3 minutes.
  4. Add the spinach pasta and mix well in creamy pesto sauce. Season with sea salt then set aside.
  5. Roast pumpkin seeds and whisk olive oil and a tsp. of oregano.
  6. Serve creamy pesto with roasted pumpkin seeds.
  7. Makes 4-6 servings. Best serve with crackers of toasted multi-grain bread.


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