Here is a cheaper version of basil pesto perfect for a quick pasta or to spread on crostini. This vegan spinach pesto is quick and easy to prepare and will appeal to all palates
Prep Time: 10 Min
– 500 g fresh washed spinach – 20 g cashews – 50 ml extra virgin olive oil – 1 Tbsp nutritional yeast – Salt & pepper to taste – 2 ice cubes – 50 g grated veg parmesan cheese (optional) – ½ lemon (juice) (optional)
Ingredients
Blend everything: 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
Store the pesto Transfer the pesto to a glass jar or airtight container and cover the pesto with the oil you set aside. This way, your vegan spinach pesto will keep longer.