Hannah Kaminsky
Vegan Lemony Walnut Pesto Pasta
This pesto can be adapted to the season and what’s in your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
May 19, 2024
This twist on classic pesto uses both spinach and basil, and swaps pine nuts for walnuts. It’s perfect on any hot, fresh pasta!
What you need:
1 cup lightly packed basil leaves
5 ounces washed spinach
1/2 cup or more of walnuts
2 cloves garlic, chopped
2 tablespoons fresh lemon juice or mild vinegar (cider or brown rice)
1 teaspoon salt
Water as necessary
What you do:
- Blend all ingredients in a food processor fitted with metal blades. Add some water as necessary to make a creamy consistency.
- Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes.
For more plant-based recipes like this, read:
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