November 21st, 2024
Recipes
Spinach Basil Pesto
Valentina P
- Difficulty
•
- Time 10"
Spinach Basil Pesto recipe made with fresh basil, spinach, lemon juice, cashew, and pistachio. Easy and plant-based.
How To MakeDiet Type: Plant-based
Shopping List
- 40 grams basil leaves
- 2 handfuls spinach
- 1/2 cup extra-virgin olive oil
- 1/4 cup raw cashews
- 1/4 cup shelled pistachios (Note 1)
- 1 1/2 tablespoons lemon juice
- 2 garlic cloves
- 1/2 teaspoon salt
- red pepper flakes, to taste
Instructions
- Step 1: Pick the leaves off of the basil stems. Discard any leaves that are brown or wilted. Set aside.
- Step 2: Place the pistachios on a dry frying pan over medium heat. Toast for 2 to 3 minutes, shaking the pan often to avoid burning. They will be ready when they smell fragrant.
- Step 3: Add the basil, spinach, cashews, toasted pistachios, lemon juice, garlic, and salt to a food processor. Season with red pepper flakes, to taste. With the motor running, add the olive oil in a slow stream until the pesto is smooth and thick. Scrape down the sides of the food processor if needed.
- Serve: Enjoy with pasta or vegetables. To make this with pasta, cook 8 ounces of pasta and toss with 1/2 cup of pesto and about 5 tablespoons of reserved pasta water. Stir until creamy.
Recipe Notes
Note 1: Want to mix things up? Use any combination of pumpkin seeds, sunflower seeds, or walnuts for the pistachios in this recipe.
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Spinach Basil Pesto
PT10M 40 grams basil leaves 2 handfuls spinach 1/2 cup extra-virgin olive oil 1/4 cup raw cashews 1/4 cup shelled pistachios (Note 1) 1 1/2 tablespoons lemon juice 2 garlic cloves 1/2 teaspoon salt red pepper flakes, to taste Gluten Free Paleo Vegan Low-Carb 1 Servings
Ingredients:
