Sunday, April 17, 2011

Vegan Spinach Pesto

This is from the Penzey's catalog. I think, it needs a few additions; these will be indicated in para theses next to the recipe.

10 oz baby spinach (also basil)
2 T pine nuts or walnuts (both, and 4T each)
1/4 cup nutritional yeast (1/4 to 1/2 cup Parmesan and/or Romano cheese)
1/4 cup extra virgin olive oil
1/4 t. granulated garlic
water or olive oil as needed

Place the spinach, pine nuts, yeast and olive oil in a food processor or blender and pulse until well-blended, scraping the sides as needed. Add the water or more olive oil and pulse to reach your desired consistency.

Serve on freshly cooked pasta or spread on pizza dough and top with tomato slices.

This is a beautiful shade of green and a nice change up from a tomato based sauce. I don't think it is a pesto without the basil. I do like the nuts and they would be a nice garnish as well.

1 comment:

  1. Obviously, you must use gluten free pasta. I like this quick, simple sauce for a change of pace.