Cook pasta according to package directions. Mix in the coconut oil here if you don’t want to add it to the pesto.
Place the spinach, broth, basil, garlic, almonds, lemon, crushed red pepper, salt, and ground black pepper into a food processor. Blend until chopped well but nut pureed. You can also mix the coconut oil in here instead of with the pasta later.
Chop veggies of choice into bite sized pieces.
Mix the oil with the pasta, then fold in the pesto followed by the vegetables. Serve warm or cold!
To make this oil free, omit the coconut oil however the flavor profile will change a bit.
You can add the coconut oil into the pesto as well.
Pesto makes about 1 1/4 cups.
Pesto freezes well and is perfect to keep stocked.