Spinach And Basil Pesto Recipe

Try this vegan spinach and basil pesto recipe just like I did for my ‘T’.

The recipe was shared with me by my adorable little cousin who we went visiting this summer. Thanks Varsh, It turned out awesome!

It’s a very basic recipe and stores well for up to a week in the fridge. I used it to make a creamy sauce for penne, as a spread on some toast, a dressing on salad and even as a base for the pizza thins. All of which ‘T’ savoured and so did we!

A. Here’s what you’ll need

1. 1 cup Cashew or Pine nuts

2. 1 cup Spinach (thoroughly washed in a vinegar bath)

3. 1/2 cup or more of Oilve oil (basis how moist you’d like the paste to be)

4. 1 tbsp Lime juice (this will act as a preservative)

5. Few leaves of fresh Basil

6. 2 small Garlic pods

7. Salt to taste

8. Glass jar to store

B. Here’s what you’ll need to do

1. Blitz everything up until you have a semi coarse paste or you could customise the texture to your liking

2. Store away in the fridge for future use

A. Here’s what you’ll need to make creamy pesto pasta

1. 2 tbsp Spinach and Basil pesto

2. 1/2 cup mini Penne or a pasta of your choice

3. Some shredded cheese

4. 1/2 cup milk

5. 1/2 tbsp maida or whole wheat flour

6. Oilve oil to drizzle

7. Salt to taste

B. Here’s what you’ll need to do

1. Add the flour to the milk and boil until it forms a semi thick sauce. Keep whisking so that it does not form lumps

2. Add the cheese, pesto and salt to the sauce and give it a quick whisk

3. Pour the sauce over the cooked pasta, and give it a light drizzle of olive oil

4. Serve when cool

Also read more about: Baked Beetroot & Spinach Fingers, The 7 Healthy Chips Week, Spinach & Peanut Pooris

All pictures in this article are original and have been contributed by the author.

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