Pasta with parsley pesto

As it turns out, after years of making a strategic time mistake, I have come to the secret knowledge that it is definitely faster to make your own pesto than to go on a hunt for the store, provided that you include the necessary supplies on your weekly shopping list. So if you are a person who is always fifteen minutes late but is resourceful enough to plan a home stocking, then this 15-minute recipe that fills the gap of missing time and space is totally for you.

As you probably know, parsley is rich in vitamin C, and its saturation directly affects immunity and beautiful skin, while sunflower seeds contain fiber, helping to reduce the amount of fat absorbed by the body, and therefore are perfect for weight loss.

Parsley pesto:

• 1 bunch of parsley

• 1/4 cup of peeled sunflower seeds

• 1/4 cup olive oil

• 1/4 cup grated hard, mature cheese

• salt and pepper to taste

• spaghetti pasta

• a handful of cherry tomatoes

Blend the parsley. Roast the sunflower seeds in a pan and add to the blended parsley along with the olive oil and grated cheese. Add salt and pepper and blend all the ingredients together again. Cook the pasta according to the instructions on the package in salted water. Add the prepared pesto to the pasta and mix. Finally, add the cherry tomatoes cut in half.

preparation time: 15 min.

consumption time: 7 min.

digestive system joy: 10/10 ;)

Bon Appetit!