Fresh Vegan Basil Pesto with Spinach and Pistachios
Ingredients
- 1/2 cup pistachios
- 4 cups baby spinach
- 1 cup fresh basil
- 1 clove garlic
- Juice of 1 lemon
- 2 tbsp vegan Parmesan
- 1/2 tsp sea salt
- Pinch chilli flakes
- Cracked black pepper
- 1/4-1/2 cup olive oil
Preparation
Place everything in food processor and slowly drizzle in olive oil.
Scrape down sides as needed.
Store in airtight jar.
Keeps up to a week but can be frozen too.
