Dill Pesto with Walnuts and Spinach
Ingredients
- 1 cup dill, remove hard stem
- 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 cloves garlic
- Cracked pepper
- Pinch of 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.
Serving suggestions
Roast cauliflower and sauté shiitake mushrooms, chickpeas, garlic, red onion and cook elicoidali pasta.
Mix in 1/2 cup of pesto.
