If there is one thing in life that I am truly addicted to, it's a classic basil pesto. I can't get enough. I love it with kale, I love it with spinach. You can make so many variations and use so many different types of nuts and seasonings. This is how I like to make my pesto which I use with pastas, wraps, salads, roast veggies and basically anything.
Here's my favourite way to use it, with some freshly cooked spaghetti.
This usually makes about 3/4 cup or a small jar for me but a little goes a long way.
1 bunch of fresh basil
60g baby spinach 1/4 cup extra virgin olive oil 1/2 lemon juice 2 cloves garlic 2 tbsp nutritional yeast
1/4 cup pine nuts or cashews salt & pepper to taste
1. Wash the basil leaves and remove the stems.
3. In a food processor, combine the basil, spinach, nuts, olive oil, garlic, lemon juice, nutritional yeast and salt and pepper.
4. Process until everything is combined well into a creamy smooth texture. Add more olive oil if you want it to be thinner or use less oil for a more chunky pesto.
5. Transfer to a jar and store in the fridge for up to 1 week.
You can find my kale and walnut pesto here.