Garden Fresh Pesto

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!

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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!