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I made this pesto for my daughter and her vegan friend. My daughter often is not fond of pesto because of the strong basil taste. This recipe incorporates spinach, which makes the flavor much more mild and eliminates the need for a side salad or veggie. I had mine with macerated tomatoes on the side (diced tomatoes, minced garlic, olive oil, balsamic vinegar, salt, chopped basil and Italian parsley– combine and let sit for an hour or more).

Pesto
In a food processor, combine (amounts are approximate– adjust for your taste– I added a little extra basil when I made it again for myself):

1 (packed) cup basil leaves, rinsed
2 (packed) cups baby spinach, large stems removed if you’re ambitious, rinsed (don’t worry about residual water)
3 cloves of garlic
1 t sea salt
1/3 cup lightly toasted pine nuts, cooled
1/3 cup raw walnuts (adjust nuts to your taste– I like a lot. The walnuts add good protein)
Olive oil until the pesto is combined and soft– approx 1/3-1/2 cup. I like a lot of olive oil– it makes the pesto creamy and soft.
If you like, add a couple 1″ cubes of Reggiano cheese.
Blend until creamy. Combine with cooked pasta– something that hold the pesto well. Serve with macerated tomatoes and red wine (water for the kiddies).

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