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Walnut & Spinach Pesto

Prep Time:

5 Minutes

Cook Time:

5 mins


Lots of servings!



About the Recipe

This gorgeous healthy pesto is so easy & quick to make! I use it almost every day as it's such a delicious way to get a good array of healthy fats into my daily diet.

A nice way to enjoy it is on yellow split pea pasta or spaghetti seaweed, as an alternative to standard pasta that isn't so healthy, with steamed peas, broad beans, fresh basil leaves & micro greens.
A big squeeze of fresh lemon juice & a sprinkle of vegan parmesan or nutritional yeast flakes will add a big zingy zest & complete this delicious, nutritious dish.


  • Palmful each pumpkin & sunflower seeds

  • Palmful walnuts

  • 3 to 4 cloves garlic

  • 1 tbsp each nutritional yeast & nori seaweed flakes

  • 100g fresh spinach leaves

  • Water to steam spinach, keep steamed waters to use in place of oil


Step 1

Place a steam pan on the hob with around 3 inches of water in it. If you don't have a steam pan simply place a colonder inside a pan, with 3 inches of water. Fill the steam pan basket or the colonder with the spinach leaves, cover with the lid & put on a med-high heat. Bring to a boil, then turn down to med & let simmer for 5 mins till the spinach has wilted fully. Remove from heat & set aside, keeping the steam waters to use in place of oil.

Step 2

While the spinach is wilting, place all the other ingredients into a ninja chopper (or similar veg chopper, the brand is not important!) and pulse blitz till the ingredients resemble breadcrumbs. Keep pulsing if you want the end consistency to be finer.

Step 3

Place a ladle-full of the steamed spinach waters into the mixture & give it a quick blitz to combine the ingredients. Now add the wilted spinach leaves & blitz again. You will see the mixture turning bright green & becoming wetter. Add more liquid (steamed spinach waters) to achieve the desired consistency that you like. Remember that as the pesto cools it will set more so adding a bit more liquid than you think it needs is a good idea.

Step 4

Decant the pesto into a jar or bowl. If using a bowl, cover it with cling film. Store in the fridge for up to 5 days. Pesto will also freeze well for several months. To defrost, simply take out of the freezer and place in fridge overnight.

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