Fresh basil from the garden mixed with spinach and delicious walnuts. This easy to make pesto is satisfying and full of nutrients. Add it to pasta for a perfect summer dinner!

Basil is full of vitamin K, zinc, calcium, magnesium, potassium. It’s basically calorie-free so you can eat as much as you like and reap the benefits!

RECIPE

Garden Fresh Pesto Pasta

4cups spinach 

1 cup basil

1 cup coconut milk ( canned full fat) 

1/2 cup olive oil 

1 small red onion ( chopped) 

4-5 garlic cloves ( minced) 

1 cup of walnuts 

1 Tbs salt 

16 oz pasta ( Penne or bowtie preferred) 

Violife Parmesan cheese to grate.  ( or parmesan of your choice) 

DIRECTIONS

• Set pasta to cook as directed

• Trim stems off basil and mix with spinach.  Blanch in boiling water for about 1 minute and then drain and place in ice water until ready to use. 

• Sauté onions until translucent then add garlic and sauté until cooked ( about 5 min) 

• Drain cold water from spinach and basil and  place all ingredients except olive oil into a high powered blender such as a vita mix. 

• Mix well. Then slowly add olive oil and blend till all is smooth. Taste and adjust salt if needed. 

• Drain water from pasta. Add pesto sauce and stir well. Serve in bowl and garnish with bail and add shaved parmesan (amount as desired) 

• Serve and Enjoy! 

* Walnuts may be substituted for pecans or pine nuts

Left over pesto can be frozen in ice cube trays and saved for later use!

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