When I lived in Italy in my early 20’s I was OBSESSED with pesto. My roommates and I would head to this little forno (Italian bakery) near our apartment and buy a big tub of fresh pesto with a couple of warm, crusty baguettes. The pesto, unsurprisingly, would last about a day, maybe two if we were restrained. The pesto, and the daily gelato, probably definitely contributed to the few additional pounds I took home with me!
I haven’t really indulged much in pesto since that time apart from the odd meal here or there. The main reason of course is because it is not vegan (and sometimes not even vegetarian). The other is because it is absolutely saturated with oil – which is probably what makes it so delicious. There are studies that show we shouldn’t eat any types of oil at all, so I try not to add it to anything I make. It’s unavoidable of course when you go out to eat, or if you are partial to some vegan junk food once in a while like I am, but if I can avoid it at home I always do.
Craving pesto again one day, I decided to try and whip up an oil free version. To bulk it out, I added spinach and a handful of cashews (not a fan of pine nuts), and the result was delicious! This dish can be served up as a dip, or on top of pasta which is how I like to eat it. My favourite thing to do is cook up some fusilli, mix in the pesto and serve it with a big side of roasted veggies. It’s the perfect weeknight dinner.
Ingredients:
- 30g fresh basil (about 2 handfuls)
- 240g frozen spinach, defrosted
- 30g cashews
- 1-2 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- Juice from 1/2 a lemon
- 1/2 teaspoon salt
- Fresh ground black pepper
- 4 tablespoons water
Directions:
- Add everything into a blender and blitz until very smooth.
- Check the pesto and adjust for flavour (adding more salt, pepper, nooch or lemon if desired). If the pesto is too thick, add a little more water).
- Enjoy!
