Parsley + Spinach Pesto

Great on pastas or with dishes like “Scallop” mushrooms



Ingredients

  • 1 cup hazelnuts

  • 1 large clove garlic

  • 2 cups flat-leaf parsley, lightly packed (tender stems only)

  • 2 cups baby spinach, lightly packed

  • zest of 1 organic lemon

  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)

  • 1/4 cup olive oil

  • 1/3 cup nutritional yeast

  • 1/2 tsp sea salt

  • 1/2 cup water, more if needed



Instructions

  • Preheat oven to 350º

  • Place hazelnuts on baking sheet and toast in oven for 12-15 min or until fragrant and lightly toasted

  • Remove, set aside and once cool, remove skins by rubbing the hazelnuts together in your hands. (I try to find shelled hazelnuts which makes this a lot easier)

  • Place all ingredients in a food processor (except water) and pulse for 30 seconds

  • Add the water and pulse again until it’s thick, but spreadable



Notes

  • Serves 4

  • Pesto makes about 2¼ cups