My intention today was to make a classic vegan pesto. I was making a tomato bruschetta for dinner and wanted to add some lashings of pesto to the bruschetta. I’m a cook that doesn’t really measure as I go, I love to free pour and most of the time it works. On this particular day I popped two bunches of fresh basil into the blender with garlic, salt and nutritional yeast. My olive oil pour was on the generous side and my pesto, whilst it tasted delicious, was on the runny side. With no fresh basil left, I had to think quick. It’s often in these moments if we don’t go to ‘freak out’ mode we can create magic.
So this recipe comes as a result of thinking quick and not being afraid to experiment. I added to the pesto a bunch of raw spinach leaves and half cup of pistachio nuts. And just like that my classic pesto was transformed into something even more incredible. I encourage you all to play around in the kitchen, explore new ingredients and try some new combinations. What’s the worst that can happen?
• 2 bunches of fresh basil
• 250 grams spinach
• 2 cloves garlic
• 1 teaspoon salt
• 2 tablespoons nutritional yeast
• ½ cup olive oil
• ½ cup raw pistachio nuts
- Clean the spinach and pesto and drain well, ensuring all water has been removed (too much water will result in a runny pesto).
- Add the rest of ingredients into the blender and mix well until smooth and creamy. Pesto done!
- Boil the water (always add a teaspoon or two of salt to the water) and cook your favourite pasta for 10 – 15 minutes or until al dente.
- Strain pasta and stir through pesto. Top with your choice of Parmesan cheese. For plant-based eaters nutritional yeast works a treat.