Walnut, Kale and Spinach Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 Garlic cloves
  • 2 cups Girl baby kale and spinach blend, Organic
  • 1 Lemon, Juice of
  • 1 tbsp Parsley and basil, dry

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 1/2 cup Olive oil or regular olive oil, organic extra virgin

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

• Dairy

  • 1 handful Parmesan cheese, vegan

Found on neuroticmommy.com

Description

Ingredients

• 2 cups Organic Girl Baby Kale and Spinach Blend
• 1/2 cup toasted walnuts
• 1/2 cup organic extra virgin olive oil or regular olive oil
• 3 garlic cloves
• the juice of one lemon
• salt/pepper to taste
• 1 tbsp of dry parsley and basil (optional)
• handful of Vegan Parmesan Cheese (optional)

Directions

• Toast the walnuts for 10 minutes in the oven on 350F. Then place all ingredients into a processor and run until smooth. Stop and scrape down the sides as needed. Adjust spices to your liking and add in vegan parmesan cheese for that extra cheesy flavor. Use for pasta dishes, as a dipping sauce, in sandwiches, to smear on breads or crackers, the possibilities are endless. Lasts well in the fridge for up 4 days in an air tight container or mason jar. Enjoy!