This pesto is super creamy without the cheese and is packed full of spinach. It is perfect for pesto pasta, poured over vegetables, salads or even used as a dip.
Makes: about 500grams
Prep time: 5 minutes
½ a cup of fresh basil
½ a cup of walnuts
2 cups of baby spinach
2-3 cloves of garlic
¼ a teaspoon of salt
¼ a teaspoon of pepper
2 tablespoons of olive oil (or more if desired)
1 tablespoon of lemon juice
Wash and drain your spinach and basil.
Place all of your ingredients in a blender and blend until well combined and the mixture is smooth.
Store in an airtight container for up to 2 weeks.