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Vegan spinach pesto

Quick and easy recipe for a tasty vegan spinach pesto to enjoy with pasta or on croutons
Course: lunch, first
Cuisine: Italian, vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: garlic, vegan foramggio, pesto, spinach
Servings: 1 jar 200ml
Author: LuvveLovesFood
Const: low

Equipment

  • 1 blender
  • 1 glass jar

Ingredients

  • 500 g fresh washed spinach
  • 20 g cashew nuts
  • 50 ml extra virgin olive oil
  • 2 Tbsp nutritional yeast
  • as needed salt & pepper
  • 2 ice cubes
  • 50 g grated veg parmesan (optional)
  • ½ lemon (juice) (optional)

Instructions

  • Wash the spinach under running water or with a salad spinner. Dry the spinach well.
  • Put all the ingredients in a blender but leave a little extra virgin oil to one side
  • Blend until the desired consistency is achieved.
  • Transfer the pesto into a glass jar or airtight container.
  • Cover the pesto with the oil you left aside. This will preserve the pesto for longer.

Notes

Storage tips: 
  1. IN THE FRIDGE: you can store your vegan spinach pesto coated with extra virgin olive oil in the refrigerator for 4-5 days. If you consume only part of it, cover the remaining part with more oil and place it back in the fridge.
  2. IN THE FREEZER: again coat the pesto with extra virgin olive oil and then place the tightly closed container back in the freezer until 7 months When you want to use the pesto, thaw it 2-3 hours in advance. To speed up thawing, place in a bain-marie with hot water