Spinach Pesto
Three reasons why Spinach Pesto is better than a basic pesto recipe.
- Adds way more nutrients
- If making a large batch you can yield much more than you would by just using basil alone. Cost effective!
- Gives your pesto a great mild flavor.
I made a big batch the ended up being about 3-4 Cups. Reduce by half for a small batch if you need to.
- 1/2 C Pine Nuts or Walnuts
- 6-8 large cloves garlic
- 3 C Fresh Basil (leaves only no stems)
- 1 C Extra-Virgin Olive Oil
- 1 C Vegan Parmesan
- 16 OZ Baby Spinach Leaves
- 1/2 Lemon (juiced)
- Salt & Pepper tt
Preheat oven to 350*F
Toast nuts on a sheet pan. Roughly around 3-5 minutes. Make sure you turn on a timer, even the best of the best burn roasted nuts! They go from perfect to burnt within seconds. Another trick is toast them with the oven door open. It’s a great reminder. Allow nuts to cool for a few minutes.
Place nuts, and garlic & vegan parmesan in a food processor or blender, once minded NOT A PASTE, add basil into small handfuls at a time. Pulse for a few seconds then add more. Once all the basil is added. Turn food processor (or blender) on and add olive oil in a slow stream. Now add spinach leaves- handful at a time. Then add lemon, salt and pepper. Taste to check seasoning. Place in a air tight container and can be stored in the refrigerator for at least 1 week or frozen for 6 months
*Pesto is great on pastas, pizza, salads, chickpea scramblers, sandwiches and wraps. Just about anything!