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Green Veg and Garden Pesto Pasta

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4


  • 2 large handfuls green edible garden leaves (Swiss chard or spinach)
  • 1 handful fresh herbs
  • 2 cloves garlic
  • 1 lemon, juiced
  • 50 g almonds
  • olive oil
  • 350 g chicken thigh, off the bone
  • 320 g mixed frozen green veggies


  1. Blend the leaves, herbs, garlic, almonds and lemon juice. Add olive oil to get the right consistency.

  2. Cook the chicken (you could use tofu if wanted) and add the pesto with a drizzle of water to thin.

  3. Meanwhile cook the pasta.

  4. Add the frozen veggies to the pesto pan and allow to defrost.

  5. Mix it all together and serve!