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This twist on classic pesto uses both spinach and basil, and swaps pine nuts for walnuts. It’s perfect on any hot, fresh pasta!
What you need:
1 cup lightly packed basil leaves5 ounces washed spinach1/2 cup or more of walnuts2 cloves garlic, chopped2 tablespoons fresh lemon juice or mild vinegar (cider or brown rice)1 teaspoon saltWater as necessary
What you do:
Blend all ingredients in a food processor fitted with metal blades. Add some water as necessary to make a creamy consistency.
Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes.
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