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
To blanch the herbs:
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.
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.