(Of course this is vegan!)
Nothing better than something fresh and green to welcome you to summer.
Spinach is one of those greens that grows really fast and, depending on where you live, grows all-year round. So, we have a lot of homegrown spinach that I don’t want to go bad, hence this quick spinach pesto recipe.
You can use this recipe for pasta, as a dip or a spread.
Recipe: Vegan Spinach Pesto
Yields: 1 cup
Time: 5 minutes
Ingredients:
- 1 ½ cup fresh spinach
- 1 cup fresh basil
- ½ cup olive oil (+ more if desired)
- 1 cup walnuts
- 2 cloves of garlic
- ¼ cup nutritional yeast
- Salt & pepper, to taste
- Optional: 1tbsp lemon juice
Procedure:
- To a food processor, add spinach, basil, walnuts, nutritional yeast, garlic and lemon juice in the processor. Process to break up the spinach, and gradually add the olive oil until it is well mixed and all is well incorporated. ENJOY!
Notes:
- Feel free to switch it up, by changing the walnuts for any other nut like pine nuts, almonds, cashews.
- Enhance this recipe by adding ¼ cup of vegan parmesan cheese.
- I tend to add very little oil to big batches of pesto; it depends on what I’m using the pesto for. Feel free to add the amount of oil you prefer.
Coming Soon: Pesto Buns 
Coming Soon: Roasted Pesto Potatoes
Here are my other quick recipes:
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