Serves: 2-3 people
Prep time: 5 minutes (active)
What you’ll need:
- 5 cups packed spinach
- 5 tbsp walnuts
- 1 medium lemon, juiced
- 6 tbsp nutritional yeast
- 6-7 cloves garlic
- 1/4th cup olive oil
- 1/2 tsp salt + more to taste
- Freshly ground pepper to taste
- Red pepper flakes to taste
What you’ll want to do:
- Add all the ingredients except the oil to a food processor.
- Slowly add the oil as your blend the ingredients
- You can add more/less oil depending on your preference of taste and consistency, and can also use water instead.
- Add more nutritional yeast if you want a cheesier flavor. I’m a big fan!
- Also add more salt, pepper and red pepper flakes as needed.
- Serve with my FAVORITE Eat Banza chickpeas pasta and Roasted Red Peppers.
Recipe Musings: I love pasta. And pesto. And parmesan. But I also can’t eat dairy and think that basil and pine nuts are way too overpriced. This is my attempt at recreating pesto with ingredients that are healthier and easier on the pocket. Nutritional yeast, a vegan gem, adds a hint of cheesiness to this pesto and makes up for the lack of parmesan. This is undoubtedly one of my most favorite sauces that I use on almost everything – pasta, toast, vegetables and pizza.