Spinach Pesto (Vegan)
Recipe: https://www.plantforwardsabrina.com/delicious-10-minute-spinach-pesto-recipe/
Shhhhh, it’s sneaky! This spinach pesto is a revamped version of my previous pesto. I’ve added in olive oil this time as it helps add fat to the dish for a more enhanced flavor. Olive oil, especially good olive oil, can be expensive but I’d recommend splurging on really nice olive oil (from your farmers market for example) to use in dishes like pesto (as well as salad dressings) because you can really taste the oil in the dish. Use the cheaper olive oil or even better, avocado oil, when sauteeing veggies or roasting things in the oven.
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Ingredients:
-1/3 cup walnuts
-3 cups fresh basil leaves
-2 cups fresh spinach
-2 garlic cloves
-1 lemon juiced and zested
-1 tbsp nutritional yeast
-1/3 cup extra virgin olive oil
-Salt & pepper, to taste
Instructions:
-Put everything in a food processor and process until incorporated adding more salt, lemon for acidity, garlic for spice, or nutritional yeast for nuttiness
2 Comments
Loved that you didnt use cheese, im allergic and I'll definitely try this one, i love pesto
Just for make it clear. "Pesto" is only the Genovese one. Or the red pesto made with dried tomatoes and basil. Anyway. You can make a vegan pesto simply not adding cheese or using soy cheese. I don't know how to feel about the raw spinach inside a sauce for pasta.😅😂