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Dollop this pesto over vegetable soups, spread on crusty whole-wheat bread, or spoon over fish or chicken. If using as a pasta sauce, use the starchy pasta cooking liquid to thin the pesto in the food processor so that it coats the noodles. Fresh spinach, lightly sauteed with pesto and cherry tomatoes, can be served as a side dish or over a bed of pasta.
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Ingredients requirements - Spinach, walnut and tomato pesto:
- Prepare - Large handful of fresh spinach leaves
- Get 3 tbsp of olive or avocado oil
- Take 4 tbsp of walnuts
- Get 1 tbsp of sunflower seeds
- Need 2 cloves garlic or 2 tsp garlic puree
- Get 2 tbsp - lime juice
- Give 1 tsp - tomato puree
- Require of Salt and pepper to season
This variation uses a combination of spinach, walnuts, capers, cheese, a shallot-vinegar mixture and olive oil. It doesn't require a mortar & pestle but if you like your pesto with a smooth texture, give it a go. A vibrant spinach and walnut pesto recipe that's full of basil, garlic, and Parmesan cheese. Other topping ideas include: sauteed mushrooms, sun-dried tomatoes, roasted.
Spinach, walnut and tomato pesto instructions:
- Food process all ingredients into a smooth paste.
- Season with salt and pepper to taste.
- To serve stir into warm pasta. Delicious.
A winter pesto made with pantry ingredients and easy-to-find, low-maintenance spinach—how nice? I had made the pesto with the intention of clearing out the fridge, but several days later, I found myself opening a new jar of sun-dried tomatoes to make another batch of pesto. Place a rectangle of pastry on top and seal the edges with a fork. Toast walnut pieces in a small pan or toaster oven until lightly browned. Place a large pot of water on to boil.
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