This spinach and parsley pesto recipe is packed with flavor and health benefits. It is quick, easy, and delicious. You can add it to pasta, salads, or any meat, and you will end up with a tasty and healthy meal.
Spinach and Parsley Pesto Ingredients:
- Baby Spinach
- Parsley
- Almonds
- Walnuts
- Garlic
- Lemon
- Olive oil
- Nutritional Yeast
- Salt.
How To Make Spinach And Parsley Pesto?
- This spinach and parsley pesto recipe can be ready in 10 minutes or under.
- Prepare all of the ingredients to make the pesto sauce.
- Add the almonds and walnuts to the food processor and process until a coarse powder.
- Start adding the rest of the ingredients and process till it’s creamy.
- Serve and enjoy.
Serving Suggestions:
The most famous use of pesto sauce is pesto pasta.
There are many other ways to use pesto sauce, such as making pasta salad. Pesto pizza is one of my favorite recipes. Drizzle it on any meat of choice, whether plant-based, such as tofu, beef, or chicken.
Storing Leftovers:
This pesto sauce recipe yields around 1 1/4 cups. Any leftovers can be stored in a glass jar in the refrigerator for up to a week.
Recommended Recipes:
- Vegan Watermelon Salad Recipe.
- ABC Salad
- Avocado Egg Salad Recipe.
- Strawberry Matcha Latte
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Spinach and Parsley Pesto Recipe
Equipment
- Food processor
Ingredients
- ¼ cup almonds
- ¼ cup walnuts
- 2 garlic minced
- ½ cup olive oil
- 2½ cups spinach
- 2 cups parsley
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp pink salt
Instructions
- Prepare all of the ingredients to make the pesto sauce.
- Into the food processor, add the almonds and walnuts and process, until a coarse powder.
- Start adding the rest of the ingredients and process till its creamy.
- Serve and enjoy.
Leave a Reply