Vegan Lemony Walnut Pesto Pasta

This twist on classic pesto uses both spinach and basil, and swaps pine nuts for walnuts. It’s perfect on any hot, fresh pasta!

What you need:

1 cup lightly packed basil leaves
5 ounces washed spinach
1/2 cup or more of walnuts
2 cloves garlic, chopped
2 tablespoons fresh lemon juice or mild vinegar (cider or brown rice)
1 teaspoon salt
Water as necessary

What you do:

  1. Blend all ingredients in a food processor fitted with metal blades. Add some water as necessary to make a creamy consistency.
  2. Toss with hot, freshly cooked pasta. Serve with Marinated Tomatoes.
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