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Fresh Spring Pesto Pasta


Lara Yakimishyn

Fresh Spring Pesto Pasta

In Ayurveda spring is a time of rejuvenation, cleansing and reviving the self after the winter months. Eating foods made from fresh seasonal ingredients is key in spring with a focus on light, warm and stimulating recipes.

Rocket and parsley are two fresh spring ingredients that are a fantastic addition or side to any meal. Parsley is also a great addition in your meals, as parsley is both beneficial for the immune system and for cleansing the liver and kidneys.

Try this pesto pasta created by Yummy Lara for a refreshing spring lunch or dinner!

Pesto Ingredients:

Pesto Method:

Combine all ingredients in a food processor until mixed well consistency should be nice and creamy and not too runny. Add filtered water to reduce thickness a tablespoon at a time.

Veggie Sauce & Pasta Ingredients (Serves 4 people):


  1. Bring to boil a medium sized pot of water (approximately 2 litres), with a ½ Tsp. of sea salt, add the pasta and stir thoroughly, then cook on a low to medium heat until al dente. HINT: make sure not to overcook GF pasta as it will become mushy. This pasta usually takes about 10-12 minutes to cook.
  2. Place 2 tablespoons of ghee or coconut oil in a saucepan on medium heat, add the spices, and when they start to sizzle add in the diced onion.
  3. Cook the onion on low heat for 5- 10 min until it becomes translucent.
  4. Add the fresh veggies and cover them thoroughly in the onion and spice mixture, add salt and pepper to taste.
  5. Stir in the cooked and drained pasta
  6. Finally add in at least 4 heaped tablespoons of pesto (to taste) - you may want to add the whole lot or save some for another meal.


For more recipes, catering information and ayurvedic consults contact:

Lara Yakimishyn:
Phone 0424407343
Instagram: @yummylara
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