Parsley Spinach Pesto
Spinach and parsley replace basil in this flavorful variation of classic pesto sauce.
Ingredients
- ½ cup (120 ml) olive oil
- ½ teaspoon salt, optional
- 6 cups (180 g) fresh spinach
- ½ cup (30 g) Italian flat leaf parsley
- ½ cup (40 g) soy parmesan, or parmesan cheese
- 2 Tablespoons walnuts
- 1 Tablespoon clove
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades
- Blend for 25-30 seconds or until desired consistency is reached.
Chef's Notes
For a vibrant dark green, blanch the herbs first and then blend. Recipe makes enough to coat 1 1/2 lbs. cooked tri-color bowtie pasta.
Ingredients
- ½ cup (120 ml) olive oil
- ½ teaspoon salt, optional
- 6 cups (180 g) fresh spinach
- ½ cup (30 g) Italian flat leaf parsley
- ½ cup (40 g) soy parmesan, or parmesan cheese
- 2 Tablespoons walnuts
- 1 Tablespoon clove
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades
- Blend for 25-30 seconds or until desired consistency is reached.
Chef's Notes
For a vibrant dark green, blanch the herbs first and then blend. Recipe makes enough to coat 1 1/2 lbs. cooked tri-color bowtie pasta.
Ingredients
- ½ cup (120 ml) olive oil
- ½ teaspoon salt, optional
- 6 cups (180 g) fresh spinach
- ½ cup (30 g) Italian flat leaf parsley
- ½ cup (40 g) soy parmesan, or parmesan cheese
- 2 Tablespoons walnuts
- 1 Tablespoon clove
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades
- Blend for 25-30 seconds or until desired consistency is reached.
Chef's Notes
For a vibrant dark green, blanch the herbs first and then blend. Recipe makes enough to coat 1 1/2 lbs. cooked tri-color bowtie pasta.
