Monthly Archives: January 2016

Spinach Basil Pesto

Pesto is a sauce originating in Genoa, Northern Italy. The full name of this sauce is Pesto Alla Genovese. It’s traditionally made with crushed garlic, pine nuts, basil, Parmigiano-Reggiano (Parmesan cheese), Pecorino Sardo (cheese made from sheep’s milk) and salt, all blended with olive oil.

My recipe is 100% plant-based. It’s made with spinach, basil, parsley, walnuts, salt and extra virgin olive oil. I used walnuts instead of pine nuts to save on the cost. This pesto can be  paired with crostini, bruschetta, mixed with pasta or poured over a baked potato. It can also be used as a salad dressing or eaten with vegetable crudites. Buon Appetito!

Spinach Basil Pesto Mise en Place

Spinach Basil Pesto

Spinach Basil Pesto
Write a review
Print
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2 cups of spinach
  2. 2 cup of fresh basil leaves
  3. 1/2 cup of fresh parsley
  4. 1/2 cup of raw walnuts
  5. 1 garlic clove, crushed
  6. 2 tablespoons of extra virgin olive oil
  7. salt and pepper to taste
  8. few pine nuts for garnishing ( optional)
Instructions
  1. Place all the ingredients in the food processor and pulse until well combined.
  2. Store in the refrigerator for up to 5 days.
Sunshine & Kale http://sunshineandkale.com/