Quick, simple, and packed with greens!
Prep & Cooking: 5 minutes, plus pasta cooking time
Makes: approximtaely ½ cup, serves 2
1 cup, firmly packed, fresh spinach
1 tbsp extra virgin olive oil
1 tbsp nutritional yeast – this adds a “cheesy” flavour
1½ tsp fresh chopped garlic or 1 large clove
¼ cup raw walnuts
1 tbsp lemon juice
Salt and pepper to taste
In a food processor or blender, combine all ingredients and process until smooth. We used a mini food processor and it was large enough to make one batch. If you have a small, single serve blender or small processor and want to double the recipe, make it one batch at time in order to achieve desired creamy consistency.
Toss the pesto with warm pasta and top with additional nutritional yeast if desired. The addition of vibrant veggies like tomatoes and peppers offer extra colour, flavour and texture.
Choose a textured pasta; penne, fusilli and rigatoni are all good options. The textured pasta will help grab the sauce and hold on tight. As always, this is a suggestion, use what you have or what is available.
This sauce keeps in an airtight container, in the refrigerator for up to a week, if it lasts that long!
Tips & Variations: