Pesto Pasta Salad
Found this wonderful little ditty on the website of by Sunny Vegan (dot com) and had to share. Had some spinach I needed to use up and was looking for some creative ways to serve with out cooking it. The recipe calls for walnuts, which work perfectly, but I did have some pine nuts on hand and decided to toast them up a bit and use instead. Oh, and I also doubled the recipe which I recommend if you are having guests. I was thinking there would be a LOT of good dishes I could make with this incredible pesto. And viola!!
So many ways to serve. Perfect for a cheese platter and even on pizzas. We know how I hate that!!
Here’s all you:
pesto ingredients
Ingredients
1/2 cup walnuts
2 cups packed spinach (stems removed)
1/4 cup packed fresh basil
1/2 cup olive oil
1/4 teaspoon chopped garlic
zest of 1/2 lemon
juice of 1/2 lemon
salt
pepper
For non Vegans add 1/2 cup parmesan cheese
(I personally needed a tad bit more garlic! But start small and add if you feel necessary)
Pesto
In a food processor, pulse walnuts into small bits. Then add spinach and basil and blend together. Slowly pour in olive oil and blend well, add remaining ingredients.
serves 4-6
You can use with pasta, add this on salads, flat breads, top a steak or fish with; or add to some chicken roulade.
Give me a minute and I can come up with some dessert ideas, but you get the picture! It’s healthy, yummy and safe for your vegan loved ones. How happy is that!?
Wore my Napa apron, it never shows stains like these, so whirl away!
Remember, stains are stories!
Bon Appétit!
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