Vegan Spinach Pesto

Ingredients

• 1/2 cup toasted walnuts almonds or hazelnuts
• 3 cloves garlic
• 1 cup flat-leaf parsley lightly packed (tender stems only)
• 2 cups baby spinach
• zest of 1 organic lemon
• ⅓ cup/ 80ml freshly squeezed lemon juice about 2 lemons
• ¼ cup organic extra virgin olive oil
• 1/3 cup / 35g nutritional yeast
• 1/2 tsp. fine sea salt
• ½ cup water more to obtain desired consistency

Instructions

1. Mince the garlic with a knife or through a garlic press. Add all ingredients to a food processor or blender and blend till smooth.
2. Pour over cooked pasta and mix thoroughly. Add more salt to taste.

Recipe Notes

I add stir-fried broccoli and roasted vegetables and cooked cannellini beans to cooked hemp pasta and mix in the pesto. It makes a nutritious well-balanced meal.

Modified from “Parsley/Spinach Pesto” from My New Roots.