Spinach Pesto

🥘 Ingredients

• walnuts 1 cup
• garlic cloves 4
• baby spinach 5 oz
• fresh basil leaves 3 cup
• lemons or large ¼ cup
• Kosher
• red pepper flakes ½ tsp
• nutritional yeast ¼ cup
• extra virgin olive oil ½ cup
• capers 1-2 tbsp

1. 1

   Prepare: walnuts , garlic cloves , baby spinach , fresh basil leaves , lemons or large , Kosher salt and freshly cracked black pepper, red pepper flakes , nutritional yeast , extra virgin olive oil , capers .
2. 2

   Toast the nuts: Heat a large dry frying pan over medium heat. Once hot, add the walnuts and toss frequently to prevent burning, until they’re golden and release a nutty aroma, 3 to 5 minutes. Reduce to medium-low if they’re browning too quickly.
3. 3

   Add the toasted nuts and garlic to a food processor. Blend until you have a fine crumb (but not a paste). Add the spinach and basil, pressing them down as needed to fit. NOTE: If your food processor is smaller, you may need to do this in multiple batches. Blend until you have a coarse paste, scraping down the sides as needed.
4. 4

   Add the lemon zest, lemon juice, 1 tsp kosher salt, a few cracks of black pepper, chili flakes if using, and nutritional yeast. Blend until a paste forms, scraping down the sides as you go. With the motor running, stream in the olive oil until it forms a thick sauce. If using, add in the capers and pulse a few times to incorporate.
5. 5

   Taste, adding more salt, lemon zest, or lemon juice as desired. If your basil isn’t the best quality (or if you used parsley), you may need to add a pinch of sugar.
6. 6

   Label and store in a large jar in the fridge for 5 to 6 days.