Yesterday, I made this glorious spinach spring onion pesto! The pesto itself is Vegan, Vegetarian, Dairy-free & Gluten-free!
To make it completely Vegan, combine with tofu, seitan, tempeh or so!
To make it completely Gluten-free, use GF penne!
Recipe: For about 650-700 ml pesto
4 fat spring onions, cleaned, white & green parts used, cut into smaller rings
2 fat cloves of garlic, peeled & finely cut up
1 cup toasted walnuts
1/2 teaspoon garlic powder
20 grins of finely milled black pepper
zest of 1/2 unwaxed lemon
1/2 teaspoon herbed sea salt
1/2 teaspoon Maldon sea salt
200 gr cleaned, washed, spun dry spinach, big stalks removed ( weighted when spun dry )
4 tablespoons of a fruity extra virgin olive oil
To serve: cooked white spelt penne + fried organic chicken pieces, fried into a fruity extra virgin olive oil, seasoned with Maldon sea salt & black pepper
1. Take your food processor & add chopped spring onions, garlic, toasted walnuts, garlic powder, sea salt, herbed salt, lemon zest & 15 grins of pepper. Pulse until it is finely mixed. Add your spinach leaves & push them into the base of the food processor. Pulse again & again until it all comes beautifully together! From time to time, you need to stop your food processor & push the spinach into the base, near the blade. Pulse again. Now, pour your olive oil gradually into the funnel. Stop, if the pesto is to your liking! I only added 4 tablespoons because I don’t like my pesto too runny. It must look something like this:
Taste! It has to taste fabulous!!! I added 5 grins of black pepper extra! :) You must taste the walnuts, the lemon zest & then spinach-spring onion mix. MMMM! Serve instantly on hot cooked spelt penne & with your chicken pieces, scattered around the outside of your pasta plate. I like to mingle the fresh pesto into my pasta tubes, it is even more yummier this way ( not pictured ) Enjoy!
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