OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE
- 1/2 clove of garlic
- 1 handful of fresh spinach
- 8 walnut halves
- 1 handful fresh basil
- 4 sun dried tomatoes
- 3 tbsp of lemon juice (the more the better)
- salt and pepper to taste
This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!
Who has two thumbs and can down a jar of pesto in one sitting? THIS GAL.