SPINACH & HERB VEGAN PESTO
Pesto is usually made with basil, garlic, pine nuts, olive oil and parmigiano, however this recipe breaks tradition yet uses the same method to combine fresh leaves to create a zesty sauce for summer meals. By using nuts like cashews, or macadamias, you get a lovely creaminess whilst being dairy free.
makes (about 1½ cups)
2 large handfuls spinach (or rocket) leaves (about 2 cups leaves packed)
1 cup flat-leaf parsley leaves (about 1/3 bunch)
1 cup basil leaves (about ½ bunch)
½ teaspoon sea salt
1 cup cashew nuts (or pine nuts, or macadamia), toasted
3 cloves garlic
1 tablespoon lemon juice
125ml extra virgin olive oil
In the bowl of the food processor add the spinach leaves, parsley, basil, salt nuts, garlic and lemon juice. Blend until finely chopped. With the motor still running, add the oil, continue blending until a paste forms.
Store in an airtight container in the refrigerator for up to 1 week.
Stir sauce through freshly cooked al dente pasta.
Stir sauce through slow pan cooked sliced zucchini.
Thin the sauce with additional lemon juice and olive oil to make a dressing for green salads or potato salads.
Or for non vegan options you could:
Spread over grilled sour dough bread and top with sliced tomato, or for breakfast top with a poached egg.
Serve with grilled meats and roasted vegetables.
Fiona Hammond © January 2019