Vegan Basil and Spinach Pesto

Thursday, 25 February 2016
Vegan Basil and Spinach Pesto


I originally made this pesto to be part of a salad recipe (which I will be posting soon too) but it turned out so yummy that I thought it deserved a post all to itself. Pesto is one of those things that I always used to happily buy in a jar from the supermarket. I'd never buy any other pasta sauce in a jar because they are loaded with ridiculous amounts of sugar and salt but I never minded buying pesto. That was until I became vegetarian a few months ago and discovered that parmesan cheese isn't vegetarian (crazy, I know!), so finding a ready made pesto that didn't contain Italian cheese became pretty hard. I'm also on the verge of going fully vegan so any cheese in pesto was a no-go, so I made my own and now I'm questioning why I didn't do it sooner because it's so easy and tastes so delicious and fresh. I think you will love it. 

You will need (makes one small jar): 
1 cup fresh basil
2 cups spinach
2 small cloves garlic (minced)
the juice of half a lemon
3 tablespoons olive oil
1/2 cup walnuts
1 tablespoon pine nuts
1 tablespoon nutritional yeast (optional) 

Method: 
Simply pop all the ingredients into a food processor and mix until you get a pesto consistency. If the mix is too thick just add a little extra olive oil.

Yes, it's as easy as that. Goodbye shop-bought jars of pesto.

Vegan Basil and Spinach Pesto

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