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Vegan Spinach Basil Pesto


Pesto is one of the easiest recipes to make, it's fresh delicious and a homemade version brings a great feeling of satisfaction that a shop bought jar just can't achieve.


I've taken out the cheese that a traditional pesto would have to make a vegan version and it's just as scrumptious. It's a versatile sauce and I like to baste salmon or chicken fillets with it, use it as a pasta sauce or for a light low carb delight, my Zoodle salad is a winner :)


Method:


  1. In a food processor add the spinach, basil and cashews and blitz for 1 minute.
  2. Add the salt, pepper, turmeric, lemon and garlic and pulse for 20 seconds.
  3. Add the olive oil and blend for a minute or until you are happy with the consistency.
  4. Spoon the mixture into a jar and refrigerate for up to a week.
  5. For a delicious low carb, gluten free meal:
  6. Wash your zucchini and slice off both ends.
  7. Spiralize the zucchini (need your own spiralizer? Click on the Amazon link at the bottom of this recipe)
  8. Put the spiralized zucchini in a bowl.
  9. Cover and coat the zucchini with your pesto and add your onion, tomatoes and pumpkin seeds (or whatever additions please you)
  10. You can now eat this cold as a salad or heat it briefly by stir-frying it to make a delicious meal that looks like a spaghetti dish but treats your waistline to a low carb delight.


You will need:


3 cups of washed and dried spinach

1 cup of fresh basil

½ cup of unsalted cashews

½ cup of olive oil

The juice of 1 lemon

2 cloves of minced garlic

½ teaspoon of salt

½ teaspoon of black pepper

½ teaspoon of turmeric

1 zucchini

¼ cup of sliced red onion

¼ cup of pumpkin seeds

4 cherry tomatoes


Vegan Spinach Basil Pesto