Vegetable Pesto Pasta  


  • 1 cup nuts (almonds walnuts, cashews, or pistachios)
  • 1 cup basil leaves
  • ¼ cup olive oil
  • ¼ cup water
  • Juice of one lemon
  • Salt and pepper to taste
  • 2 Zucchini, spiralized
  • ½ cup water
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ cup goat cheese cubes
  • ½ cup toasted sliced almonds
  • basil leaves
  • Roasted Pumpkin seeds
  • In a food processor or blender, process all the pesto ingredients until they form a homogeneous paste.
  • Insert the stainless steel inner pot inside the Instant Pot® and add the zucchini, water, olive oil, salt, and pesto. Mix the ingredients.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 0 Minute.
  • When the time is up, remove the pasta and serve. Garnish with cubed goat cheese, roasted sliced almonds and basil leaves.
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