Spinach and Pistachio Pesto

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Spinach and Pistachio Pesto
https//www.wholesomebellies.com.au/
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• My intention today was to make a classic vegan
  pesto. I was making a tomato bruschetta for
  dinner and wanted to add some lashings of pesto
  to the bruschetta. Im a cook that doesnt really
  measure as I go, I love to free pour and most of
  the time it works. On this particular day I
  popped two bunches of fresh basil into the
  blender with garlic, salt and nutritional yeast.
  My olive oil pour was on the generous side and my
  pesto, whilst it tasted delicious, was on the
  runny side. With no fresh basil left, I had to
  think quick. Its often in these moments if we
  dont go to freak out mode we can create magic.

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• So this recipe comes as a result of thinking
  quick and not being afraid to experiment. I added
  to the pesto a bunch of raw spinach leaves and
  half cup of pistachio nuts. And just like that my
  classic pesto was transformed into something even
  more incredible. I encourage you all to play
  around in the kitchen, explore new ingredients
  and try some new combinations. Whats the worst
  that can happen?

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• INGREDIENTS -
• 2 bunches of fresh basil 250 grams spinach
  2 cloves garlic 1 teaspoon salt 2 tablespoons
  nutritional yeast ½ cup olive oil ½ cup raw
  pistachio nuts

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• METHOD
• Clean the spinach and pesto and drain well,
  ensuring all water has been removed (too much
  water will result in a runny pesto).
• Add the rest of ingredients into the blender and
  mix well until smooth and creamy. Pesto done!
• Boil the water (always add a teaspoon or two of
  salt to the water) and cook your favourite pasta
  for 10 15 minutes or until al dente.
• Strain pasta and stir through pesto. Top with
  your choice of Parmesan cheese. For plant-based
  eaters nutritional yeast works a treat.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/