Okay, I will be honest with you. I am not a big fan of parsley. I feel like I am eating grass. I am just not that keen of the flavor. Also, a little basil goes a long way for me. Too much basil and I feel like I am eating black licorice, and I really do not like black licorice at all. I shiver just thinking about it.
That is why I came up with this pesto that has nutrient packed spinach and a touch of basil. Just enough basil to get a little of the flavor, but not over powering. I served the pesto with some brown rice spaghetti and butter nut squash noodles – Delicious.
- 2 tbsp, pine nuts, toasted
- 1 tsp garlic, minced
- 1 lemon, zested
- 4 c baby spinach
- 1/2 c basil
- 3 tbsp Vegetable Stock
- 1/4 c nutritional yeast
- pinch of Himalayan salt and pepper
Toast the pine nuts of medium heat in a non-stick skillet. Be careful, and keep an eye on the pine nuts. They can easily burn if you walk away.
Combine all the ingredients into a food processor and process until it almost looks like a paste.
You can thin it out with more vegetable stock or some pasta water. Both will work just fine.
Serve. Eat. Enjoy.
This is a terrific recipe. We ate it with chickpea shells. We didn’t have basil in the house, but it was great anyway!
Hi Laura. I am so happy it turned out as good for you as it did for us. Thanks for stopping by.
[…] that just bursts in your mouth. The roasted chickpeas add a wonderful texture to the farfalle. The Spinach Pesto not only adds flavor, it adds tons of nutrients. I love when you can make delicious feel good food […]