This is an easy recipe that chef Sebastian Fitarau posted on Instagram.

#Nonindian

So easy to make and a healthier alternative!

This charred broccoli and jalapeño pesto pasta packs smoky heat, nutty pepitas, and fresh herbs into a bold, vibrant sauce. Crispy shallots on top add crunch and depth, turning a simple pasta into something unforgettable.

Many people don’t know this but store bought pesto is actually not vegetarian.The reason is because of the Parmesan cheese in it. Original Parmesan cheeses is made with rennet, an enzyme obtained from the stomach lining of slaughtered calves.However, there are several companies who have made their mission to provide rennet-free cheese options. BelGioioso and Tillamook are some of them.Depending on where you live, you can find vegetarian Parmesan cheese available at local grocery stores or online. Just search up “rennet-free” or “ vegetarian” Parmesan cheese near me.You will notice that non of the nutty and bold flavor of the cheese is altered by the absence of rennet, so the pesto will taste just as rich.NOTES:*Make sure to use Parmesan Cheese label as “vegetarian” or with some indication of no animal rennet. If you aren’t sure, check out the company’s website.#CA2025

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This recipe will save you time for when you don't have time to cook or come home from work late at night and want to have a fast and easy dinner.

I decided to try a pesto with a huge twist! I used scent leaves wich has flavors of basil 🌿 and a finishing hint of mint. So let’s get started 💫

All measurements for ingredients can be varied depending on your taste. I like adding a little heat so I added red chili flakes, but use without for no spice. It's a yummy quick dinner for a busy day. I used organic quinoa and rice flour pasta, but regular pasta will do just fine.