This is a great idea for pesto when you’re looking for something a little different. The base for this pesto is baby spinach, almonds, and fresh herbs like thyme, oregano, and basil. Then you add in lemon juice, chopped garlic, a little parmesan cheese, and of course olive oil. You also add a little veggie broth, which allows you to cut back on the amount of oil needed.
You can use pesto as a sauce for just about anything such as steamed veggies or roasted potatoes. You can swirl it into a bowl of soup, drizzle it over scrambled eggs or tofu for breakfast, or use it as a sandwich spread. This time I went the traditional route and mixed it with some spaghetti for a simple pesto pasta dinner one night. Easy and tasty!
Have a great weekend, everyone! ~Inge
p.s. Last week I participated in my first Virtual Vegan Potluck and it was awesome! I think everyone really enjoyed my asparagus and leek soup, which is very exciting! The potluck organizers are now encouraging folks to vote for their favorite dish in each category.
If you’d like, you can go here to vote for Soup and Such in the soup category.
In case you missed the potluck, you can check out all of the tasty recipes and dishes here. There were so many good ideas!
My favorites were Herby Kale Olive Tomato Bread from My Good Clean Food, Mushroom Miso Ramen Soup with Wontons and Spinach from House Vegan, Peanut Butter Banana Muffins from Pass The Veggies, and Cinnamon Plantains from Veganishy. Wow, I want to make all of these recipes right now!
Spinach + herb pesto
Adapted from Cooking Light
This recipe calls for such a small amount of cheese, I think you could easily omit it to make this vegan and not lose any flavor mileage.
2 cups packed baby spinach leaves
¼ cup slivered blanched almonds
¼ cup fresh basil leaves
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
¼ teaspoon black pepper
1 garlic clove, chopped
2 tablespoons veggie broth
2 teaspoons fresh lemon juice
¼ teaspoon salt
2 tablespoons olive oil (or more, if needed)
2 tablespoons grated parmesan cheese
Place spinach, almonds, basil, oregano, thyme, black pepper, and garlic in food processor. Process until chopped. Add broth, lemon juice, and salt; pulse 5 times. With food processor on, slowly drizzle in olive oil. Add more oil if want to make your pesto more sauce-y. When you’ ve got your desired consistency, turn off the machine and transfer the pest to a small bowl. Stir in the cheese. Enjoy over pasta or veggies or whatever you’d like!