Nu Age Cafe Pesto Linguine


  • 1 bunch organic spinach
  • 1 cup water
  • 2 cups organic wheat flour
  • 1 bunch basil
  • 1 1/2 cups pine nuts, plus extra for topping
  • 1 garlic clove
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 2 tsp vegan Parmesan cheese, plus extra for topping
  • 1 avocado, sliced


In a blender, combine the spinach and the water. While blending, slowly add the flour to create dough.

Roll the dough out until 1/8-inch thick. Using a noodle-maker or a knife, cut into long, narrow ribbons. Cook in boiling water until al denté.

Blend the basil, pine nuts, garlic, olive oil, sea salt, and vegan Parmesan cheese until smooth. Mix with the cooked noodles. Top with sliced avocado and the remaining pine nuts and vegan parmesan cheese.

Makes 6

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