Rachel Jamison’s vegan recipe for September is a crowd-pleaser whether you follow a plant based diet or not. This amount will serve 2 but it’s easy to scale up if you need to. It will keep for up to 3 days if stored in the fridge. You can also use it to top bruschetta, stir it into mashed potato, use it in salad dressing or stir it through hot cous cous.
30g pine nuts
3 tbsp olive oil
3 tbsp any other oil (I love rapeseed or hemp oil)
Pinch of sea/ pink salt
Juice of half a lemon
1 clove of garlic
2 tbsp nutritional yeast flakes – you can buy these at Brontosaurus vegan shop in the market or Health and Herbs in Picton Arcade.
Throw all the above ingredients into a blender and zap
150 g wholemeal pasta (there are plenty of gluten free pastas on offer now)
½ cup butter beans
½ cup edamame beans
Chop up the fresh cherry tomatoes, smoked tofu, butter beans, edamame beans and green beans and put into a large serving dish.
Cook the pasta and drain (don’t rinse – the sauce sticks better this way – the Italian way!) stir in the pesto and add to the rest of the ingredients.