Name: Spinach Pesto
Prep time: 5 min
Total time: 15 min
Ingredients: 2 cups spinach; 2 tbsp dried basil; 1/2 cup parsley; 1/4 cup olive oil; 1/4 cup Parmesan cheese (*I made Miyoko's nut parmesan, see recipe below); 1 cup toasted walnuts; 1 tsp sea salt; 1/2 tsp pepper; 1 1/2 tsp lemon juice

Print Recipe

Spinach Pesto

Prep Time5 mins

Total Time15 mins

Course: Appetizers

Servings:

Calories: 287kcal

Ingredients

2 cups spinach
2 tbsp dried basil
1/2 cup parsley
1/4 cup olive oil
1/4 cup Parmesan cheese *I made Miyoko's nut parmesan, see recipe below
1 cup toasted walnuts
1 tsp sea salt
1/2 tsp pepper
1 1/2 tsp lemon juice

Instructions

Place all ingredients in a food processor.
Pulse until combined.
Blend mixture and add more olive oil if needed until smooth or desired texture.
Enjoy!
Refrigerate remaining pesto in a glass jar.
*Nut Cheese:
Ingredients: 1 cup pine nuts, almonds or walnuts; 1 cup nutritional yeast flakes; 1/2 tsp sea salt
Nut Cheese Instructions: Put all ingredients in a food processor and blend until thoroughly combined. Store in a glass container in the fridge for 6-8 weeks.

Nutrition

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