Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Lively Pesto

Index » Mains » Lively Pesto


  • pasta for two
  • one small butternut pumpkin, cut into slabs
  • 2 spinach leaves, washed
  • 100g broccoli, cut into florets
  • 1/3 cup raw cashew nuts
  • 1 clove russian garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 red chilli
  • salt and pepper to taste
  • 3 tablespoons fresh herbs (garlic chives, oregano, basil, parsley)


  1. Place the pumpkin on an oiled baking tray and bake for 1 hour in a 180 degree oven.
  2. Cook the pasta in boiling water for 9 minutes. Remove from heat.
  3. Put the broccoli and spinach in with the pasta and lightly steam for 1 minute before draining water off.
  4. Meanwhile, using an sharp knife or food processor, finely dice the nuts, garlic, chilli and herbs. Add lemon juice and olive oil and blend. Season with salt and pepper.
  5. Remove pumpkin from oven and cut off skin. Cut into bite-sized chunks. Cut the spinach leaves into strips.
  6. To serve, layer the pumpkin on top of the pasta and broccoli and then add the spinach and pesto. Stir through and drizzle with a little extra olive oil. Hey presto, it's pesto! (serves 2)