Hello! We have the lovely Elisa from Happyskinkitchen with another fabulous healthy recipe, this time using our Green Goodness blend which is full of iodine, vitamins B, D and A.

Over to Elisa!

I absolutely love pesto, is by far one of my favourite pasta sauce. I love playing around with different flavours and ingredients combinations and this one has been my latest obsession. I love using macadamia as they are so buttery and they create the creamiest of the texture. By mixing in some roasted tomatoes and grilled courgettes this dish bursts with gorgeous summer notes, perfect for lazy al fresco dinners.
¾ cup of macadamia nuts
A generous handful of fresh basil leaves
1 cup of chopped spring onions tips ( only the green part not the white)
2 tablespoons of olive oil
The juice of 1 lemon (use half if you don’t like too lemony)
1 tablespoon of One Earth Green Goodness
2 tablespoons of nutritional yeast
½ clove of garlic
Salt & pepper to taste
Pasta of your choice (I have used brown rice spaghetti)
For the roasted tomatoes & courgette:
About 2 cups of cherry tomatoes
A splash of olive oil
Salt & pepper to taste
To sprinkle on top: dried chilli flakes and hemp seeds (optional)

Method: Place the macadamia in the food processor and blitz until you have a coarse mixture. Add all the other ingredients and blitz again for at least 1 minute until you have a creamy consistency. If you find the pesto too thick add a splash of water or more olive oil.
For the roasted tomatoes: slice the cherry tomatoes in half and place them on a baking tray. Drizzle the tomatoes with some olive oil and sprinkle with some salt and pepper.
Cook the pasta of your choice according to the cooking instructions. Mix about 2 tablespoons of pesto in each plate and sprinkle with the fresh chopped chives.
Store the leftover pesto in a jar in the fridge for few days.