Vegan Fetuccini with Spinach-Basil & Walnut Pesto
Spinach-Basil & Walnut Pesto: an excellent source of nutrition and a very forgiving and flavorful recipe; made in no time. It’s no secret that Pesto is probably the easiest pasta sauce ever created, and for this, it has a special place in my kitchen, and since pesto is essentially herbs + garlic + nuts + EVOO, it is very forgiving, and with just a few tweaks, you can have endless combinations!
I love using Spinach in my pesto for various reasons. First, spinach is readily available in a lot of places, and also, it is relatively cheap. But, you can’t ignore the distinctive beautiful flavor of fresh basil, and that is why is important in this recipe. Sometimes it can be hard to find, and in some places can be “expensive”, but if you can find it don’t skip it!
Roasting the walnuts is essential in this recipe. No oil needed, just lightly roast in a pan over low heat, to bring out the aromas and nutty flavor. Once you’ve done this, your ingredients are ready for the blender.
If keeping the bright green is important to you (both spinach and basil are sensitive to heat and will turn dark green over time), you can go through the extra step of blanching the herbs in salted boiling water. Before starting, make sure to prepare a bowl with iced water and have it ready in the counter. Now, bring a pot of salted water to a boil, add your herbs and let them cook for about ten seconds. Then, with the help of a slotted spoon take your herbs and place in the iced water (this will stop the cooking process, allowing the herbs to stay green). Make sure you squeeze the herbs dry before starting with your pesto.
Pesto is ready in no time, so is a good idea to have your pasta cooking while you gather the ingredients for this yummy and easy Spinach-Basil & Walnut Pesto.
I like to serve my hot fettuccine with Spinach-Basil & Walnut Pesto with some toasted almond flour, or grated macadamia nuts! (grated macadamia nuts look like parmesan cheese!)
Spinach, Basil & Walnut Pesto {Vegan}
Ingredients
- 300 gr Fresh Baby Spinach
- 100 gr Fresh Basil
- 150 gr Dry Roasted Walnuts
- 75 ml Extra Virgin Olive Oil
- 2 Fresh Garlic clove
- Salt & Pepper to taste
- 400 gr Pasta, cooked
Instructions
- Blanch your herbs before blending to keep the bright color of the pesto.
- Add all ingredients to a blender or food processor (Make in batches if you have a small blender to avoid overheating) and pulse a few times to achieve a chunky consistency.
- Season with salt and pepper to taste.
- Mix in with your preferred pasta and enjoy!
Notes
1. Have a bowl with iced water ready in the counter
2. Bring a pot of salted water to a boil. Once is boiling, add your herbs and let them cook for about ten seconds.
3. Remove the herbs from the boiling water with the help of a slotted spoon.
4. Place the herbs in the bowl with iced water.
5. Squeeze the herbs dry before adding to the blender.
