Vegan Dill Pesto with Walnuts and Spinach
Ingredients
- 1 cup dill
- 1 cup raw walnuts
- 4 cups baby spinach
- 1/4 cup lemon juice
- 2 heaping tbsp nutritional yeast
- 1/2 tsp salt
- 2 small cloves garlic
- Cracked pepper
- Pinch chilli 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
Storage notes
Store in a jar
Keeps in fridge up to 1 week and freezer for several months
