Vegan pesto
Allergens
Nuts
For
Portions
80
g
walnut kernels
20
g
whole hazelnuts
100
g
basil
2
garlic clove/s
6
sprigs of parsley
60
g
spinach leaves
1.50
tsp
salt
1.50
dl
olive oil
Pluck the basil leaves and peel the garlic. Add both to the nuts along with the parsley, spinach, salt and oil, and purée everything thoroughly with a hand blender.
Tips
Serve the pesto with cooked pasta.
To store, transfer the pesto to a screw-top jar and cover generously with oil. It will keep in the fridge for several weeks.
To store, transfer the pesto to a screw-top jar and cover generously with oil. It will keep in the fridge for several weeks.
Nutrients per portion 266kcal
CO₂ equivalent per portion 118g