This twist on classic pesto uses both spinach and basil, and swaps pine nuts for walnuts. It’s perfect on any hot, fresh pasta!
What you need:
1 cup lightly packed basil leaves
5 ounces washed spinach
1/2 cup or more of walnuts
2 cloves garlic, chopped
2 tablespoons fresh lemon juice or mild vinegar (cider or brown rice)
1 teaspoon salt
Water as necessary
What you do:
- Blend all ingredients in a food processor fitted with metal blades. Add some water as necessary to make a creamy consistency.
- Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes.
