Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Basil/ Arugula Pesto with Pasta Vegan Gluten Free

Makes: 4-6 servings

Homemade pesto topped with roasted sunflower seeds.


  • 2 cups fresh basil or arugula (rocket) leaves, washed well
  • 1 bunch parsley, washed
  • 1 cup toasted walnuts/ sunflower seeds
  • 4 cloves garlic
  • 1 tsp salt
  • ⅓ cup olive oil
  • 1 package (about 400g) pasta (use rice or buckwheat for gluten free option)


  • Combine all ingredients, and ½ cup walnuts in a food processor. Add more oil or basil/arugula to adjust the consistency as needed.
  • Toss pesto with hot pasta and garnish with remaining walnuts
Inspiration from: "Eating by the Seasons," by Food Action Centre