This is my version of a vegan pesto, using spinach in addition to the basil really lightens the resulting pesto. This makes a tasty pasta sauce and you could also use this on a pizza instead of a tomato based pizza sauce.
You’ll need the following;
- 200g/7oz spinach, washed and wilted
- 90g/3oz fresh basil (if you’re using dried a couple of teaspoons should suffice)
- 50g/1.5oz pine nuts
- The juice and zest of one lemon
- 30g/1oz grated vegan parmesan cheese
- ½ teaspoon of salt
- Two cloves of garlic, minced
- One tablespoon of oil
Firstly wash and wilt the spinach. I put the spinach in a sieve and poured freshly boiled water over it until it wilted, then I pressed the excess liquid out with the back of a spoon.
Next, you can wash your basil and pick the leaves from the stems, discarding the stems.
Then put the spinach, basil, and the rest of your ingredients into a food processor and blitz it until it becomes a smooth paste. It’s so easy.
It’s lovely stirred through pasta. Just keep back some water from the boiled pasta to thin down the pesto with, and mix it in with the pesto before stirring it through the pasta. Try serving it with some lightly toasted pine nuts on top.
This pesto will keep well in the fridge for up to a week. A very convenient way to keep if for longer would be to freeze it in an ice cube tray and simply defrost a couple of cubes when you need some pesto.
Bye for now 🙂