Green Spinach Pesto

Here’s a fun and “jazzed up” pesto recipe made with fresh baby spinach, hemp seeds, arugula, coriander, Parmesan and more!    The first time I made this, it was to go with some homemade raviolis stuffed with light ricotta and feta cheese and ohhhhhh!  …I made a lot of happy tummy that night.

To make the pasta sauce, I stretched a few tablespoons of this pesto with coconut milk and a tab more garlic (I’m obsessed with garlic so taste before adding more) and just like that, I had made an flavorful and creamy sauce.  Later that week, I used it for grilling some juicy steaks and even made a dip for the meat!  Both experiences were very welcomed by everybody who had the chance to taste it and now it’s your turn to try 🙂

Hope you like it!

Green Spinach Pesto

 

Print

Author: Zesty and Spicy

Ingredients

• 1 cup of chopped baby spinach
• ¼ cup of chopped basil leaves
• ⅓ cup of arugula
• 4 tablespoons of hemp seeds
• 3 tablespoons of olive oil
• ¼ cup of chopped coriander
• 2 garlic cloves
• 2 tablespoons of lemon juice
• ⅓ cup of grated Parmesan
• salt and pepper to adjust the taste to your liking.

Instructions

1. - Add all your ingredients in a food processor.
2. - Blend till you get a smooth pesto consistency.

3.2.2885