Pesto Pasta Meal Prep

Lunch time has never been so tasty!



100g Wild garlic leaves
1 teaspoon Garlic powder
1 Lemon zest and juice
1/2 teaspoon Salt
4 tablespoons Nutritional yeast
Black pepper to taste
120ml Olive oil
A pinch of Crushed chillies


Fresh basil leaves torn
Pine seeds


Apples sliced



Wash the garlic leaves and dry thoroughly. Dry roast the pumpkin seeds in a hot pan over a low-medium heat. Stir the seeds while roasting as they can burn easily. Place the seeds, wild garlic, 1 teaspoon garlic powder, 4 tbsp of lemon juice and some zest then salt, yeast, pepper and oil to a food processor and process until chopped small. Add the crushed chillies to taste and mix in.

Cook the pasta according to pack instructions, mix in the pesto, pine seeds and basil leaves.

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