Basil and Spinach Pesto
Basil and Spinach Pesto
This vibrant and flavourful combination of fresh basil and baby spinach leaves will certainly tantalise your taste buds. In just 10 minutes you'll have a delicious bowl of dip or a mouth-watering pasta sauce ready to enjoy.
Ingredients
- ¼-½ cup walnuts
- ½ 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
- ½ cup extra virgin olive oil
Instructions
- Combine ingredients in your food processor scraping down sides until well combined.
- Mix through cooked pasta for a quick & easy dinner or serve with crackers.
- Store in the fridge in a jar for 2 weeks or in the freezer for 1 month.
Notes
Tried this recipe?Let us know how it was!
At Let's Go Vegan, trust is paramount. As an independent Australian publication, we're committed to delivering genuine, unbiased information about veganism in Australia and abroad. With deep roots in the local vegan community, our team ensures accuracy and reliability in every article, empowering readers on their journey toward a compassionate lifestyle. Unless specified, we are not paid for our opinions, ensuring our content remains authentic and free from external influence.
Free Beginners Guide to Going Vegan!
Download nowRelated Articles
