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Spinach Walnut Pesto

Spinach Walnut Pesto

Prep Time:

5 minutes

Cook Time:

Servings:

Makes about 1 cup

Difficulty:

Super Easy

Spinach Walnut Pesto Recipe

Spinach Walnut Pesto

With just a few simple ingredients, this pesto has a fresh, hearty taste for pasta and vegetable dishes

Pesto is a classic raw sauce originating in Genoa, Italy. Fresh pesto can liven up pasta, roasted vegetables, baked potatoes, and more. Typically, pesto includes parmesan cheese, but in this recipe for Spinach Walnut Pesto, we use nutritional yeast to provide the rich, cheesy, depth of flavor. Nutritional yeast (or “nooch” as some folks like to call it) is becoming more common as a flavorful addition to many dishes. Especially popular among vegans because it’s an important source of vitamin B12, nutritional yeast is also a source of protein, providing eight grams per tablespoon. Not to be confused with active, baker’s, or brewer’s yeast, nutritional yeast is treated with heat to deactivate it. Yes, it’s perfect in pesto, but nutritional yeast also adds flavor when added to soups, sauces, vegetables, baked goods, and when sprinkled on popcorn. Think of it when you need a cheesy flavor in a recipe without the cruelty that goes along with dairy cheese.

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    2 cups baby spinach

    2 tablespoons walnuts (or substitute your favorite nut)

    2 large cloves garlic, peeled

    1/3 cup nutritional yeast

    1 teaspoon salt

    1/2 cup extra virgin olive oil

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    Place all ingredients except olive oil in a food processor. Pulse until roughly chopped. While processor is still running, drizzle oil into chute and blend until everything is combined. Taste and adjust seasonings. Store in a covered container in fridge for several days or freeze.

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