Basil – Spinach – Almond Pesto Vegan and Gluten Free. Pesto is ideal for pastas and when used instead of gravy, we get a much more healthier choice. It also works very well as a spread for sandwiches. For me, it provides for a perfect addition to grilled vegetables and salads.
Basil – Spinach – Almond Pesto Vegan and Gluten Free. On a recent Sunday I visited to the local market where a wonderfully aromatic bunch of basil fell into my hands. Bunch which provided me with three delicious pasta dishes with in basil and tomato sauce. And I still was left with plenty to use it today for this goodness filled pesto. From experience, I know that to get the beautiful and unique green color of homemade pesto, spinach is essential as basil on its own will not give you that colour. Spinach is perfect, because (for me at least) spinach has a very neutral taste. Therefore, it is worth combining it with other more aromatic herbs, like basil because it will not dissipate/spoil their taste.
Spinach is a source of natural plant protein, vitamins E, K, C and those of group B. It also supplies the body with potassium, calcium, sodium, phosphorus and iron. Another goodness filled ingredient in this dish is almonds! (Not recommended for those with an intolerance or allergy). Almonds are the food for the brain, due to the fats contained in them. Therefore, as you are at work and feeling exhausted do not reach for simple carbohydrates, reach for a handful of almonds! You will do yourself a big favour! Here you are: Basil – Spinach – Almond Pesto Vegan and Gluten Free.
- time of 15 minutes
- difficulty very easy
- diet plant-based / vegan without gluten / wheat, dairy, eggs, meat
WHAT YOU NEED
- 1 generous bunch of fresh spinach
- 1 handful of fresh basil
- 1 handful of almonds
- 2 garlic cloves
- A pinch of sea salt or Himalayan salt
- 1/3 cup of extra virgin olive oil
- I heat up the pan and roast the almonds on the dry frying pan so that they get a bit of a colour and crunch. Then I put them into the blender and blend for about 5 minutes (very strong blender) or 10 minutes if weaker blender. Let the almonds get juicy – release the fat contained in them
- I wash spinach, then basil. If the basil has soft stems you can use them, if not, then I suggest you use only the leaves. Next add spinach and basil to the prepared almond paste
- To the blender I also add a peeled clove of garlic, salt and olive oil. Now it’s blending time! After a few moments you have you amazing pesto ready!
Sharing is caring, so you if I could ask for your help to share this good for the body and soul recipe with your loved ones and your friends my heart will be utterly grateful.