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Vegan Spinach Pesto
  • 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
  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.

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Evidence Based Integrative Medicine