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Pesto Spaghetti


2 cups fresh basil
¼ cup Supreme Pistachios
4 cloves of garlic
2 tbsp lemon juice
⅓ cup nutritional yeast
Salt to taste
¼ cup olive oil
2-4 tbsp of water

Other Ingredients:
Basil leaves
Olive oil
Supreme Chilli Flakes


Add all the ingredients for pesto to the food processor and process until well combined and reaches your desired consistency. Boil spaghetti in a pot of salted water until al dente (cooked so as to be still firm when bitten). Drain then return back to the pot and add desired amount of pesto. Toss well then plate up and top with supreme chilli flakes, basil leaves and olive oil. Store leftover pesto covered in the fridge for up to 1 week.