Dill Pesto with Spinach and Walnuts
Ingredients
- 1 cup dill
- 3/4 cup raw walnuts
- 4 cups baby spinach
- 1/4 cup lemon juice
- 2 heaping tablespoons nutritional yeast
- 1/2 teaspoon salt
- 2 small garlic cloves
- Cracked pepper
- Pinch of chili flakes
- 1/2 cup olive oil
Preparation
Place everything but oil in food processor.
Pulse to get started and then drizzle olive oil in scraping down sides as needed.
Taste for seasoning.
Serving suggestion
Roast cauliflower until tender.
Sauté shiitake mushrooms, chickpeas, garlic, and red onion until softened.
Cook elicoidali pasta according to package instructions.
Mix in 1/2 cup of pesto and serve.
