Dinner Lunch Recipes Snack

Basil and Spinach Pesto

Ingredients

  • 1/4-1/2 cup walnuts
  • 1/2 cup pine nuts
  • 1 bunch fresh basil leaves
  • 2 cups fresh baby spinach leaves
  • 2 tsp crushed garlic
  • Zest & juice from 1 lemon
  • 2 tablespoon nutritional yeast
  • Salt & pepper to taste
  • 1/2 cup extra virgin olive oil

You can also add some homemade vegan parmesan however this optional.

Directions

  1. Combine ingredients in your food processor scraping down sides until well combined.
  2. Mix through cooked pasta for a quick & easy dinner or serve with crackers.
  3. Store in the fridge in a jar for 2 weeks or in the freezer for 1 month.

Thanks, Jessie for this quick snack idea! Nothing beats a pesto pasta, cold or hot! IG @jessie.livinglife

 

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