- 1 handful of fresh basil
- 1 handful of spinach
- ⅓ cup walnuts or any nuts you like
- 1 tbsp olive oil
- 1 clove of garlic
- 1 tbsp sesame seeds (vegan) or 1 tbsp grated parmesan cheese
- 1 pinch of salt
- A splash of milk or unsweetened plant based milk (soya, oats, nuts)
- Chop finely all leaves, nuts and garlic. You can use a blender or a mortar and pestle for a finer result.
- Mix them in a bowl and add some oil and a splash of milk to make it a bit more creamy if it seems too dry.
- Add sesame seeds if you want to keep this recipe vegan or if you don’t have any cheese or grated parmesan cheese.
- Mix and add salt to taste.
TIPS: Using spinach as a base for you pesto means that you use less of the more expensive basil. The original Italian recipe uses pine nuts instead of walnuts, but here we go with a cheaper nonetheless tasty alternative. You can also try alternative pesto using rocket leaves, or adding cooked peas to your mix. This recipe will also make an excellent sauce for dressing your pasta and it can be frozen in small portions and used as needed.
CLYO PARECCHINI, LIVE WELL COORDINATOR
Clyo heads up Wen’s Live Well cooking and food growing courses in the London Borough of Tower Hamlets. Classes explore in a practical way how diet and lifestyles has an impact on the planet. Attendees learn and try new plant based recipes, spend time in the community garden and enjoy a delicious lunch.