Spinach Pea Pesto
Looking for a spring twist on a versatile pesto? If so, this is your thing!
I know pea pesto may sound a little eh to you, I cringed at first too remembering when my parents forced me to eat peas as a child, and I HATED them. Ever since then I honestly haven't touched a pea....until I put my childhood fears away and tried them again. In this recipe they honestly have no taste, they simply make the sauce creamy and give it a bright green color!
The olive oil and walnuts in this recipe add in healthy fats to make the pesto a bit more satiating. You can definitely sub out the spinach for any type of greens you have on hand (kale/arugula). This pesto tasted ah-mazing on baked salmon, zucchini noodles, and thinned out with apple cider vinegar for a salad dressing! I imagine it would taste pretty fabulous mixed with pasta or really anything else for that matter. Give this a whirl and let me know what you think!
Dairy free, gluten free, grain free, Whole 30, Paleo
Servings: ~ 4 (2 tbsp each)
Ingredients
· 1 cup spinach
· ½ a lemon
· 2 tbsp walnuts
· ½ defrosted frozen peas
· 2 tbsp olive oil
· 2 cloves of garlic
· Sea salt and pepper to taste
Directions
In a Vitamix or blender, blend all ingredients together until a sauce is formed
If you like a thinner pesto, simply add more olive oil and/or water, 1 tbsp at a time until desired consistency is reached
Eat cold or warm in a saucepan
