Here’s a fun and “jazzed up” pesto recipe made with fresh baby spinach, hemp seeds, arugula, coriander, Parmesan and more! The first time I made this, it was to go with some homemade raviolis stuffed with light ricotta and feta cheese. Delicious! To make the pasta sauce, I stretched a few tablespoons of this pesto with coconut milk and a tab more garlic (I’m obsessed with garlic so taste before adding more) and just like that, I had made an flavorful and creamy sauce. Later that week, I used it for grilling some juicy steaks and even made a dip for the meat! Both experiences were very welcomed by everybody who had the chance to taste it.
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Green Spinach Pesto
- Total Time: 5 minutes
- Yield: Serves 4
Description
Here’s a unique, jazzed up pesto recipe made with fresh baby spinach, hemp seeds, arugula, coriander, and Parmesan. Use as a sauce, topping, or pasta filling.
Ingredients
- 1 cup of chopped baby spinach
- 1/4 cup of chopped basil leaves
- 1/3 cup of arugula
- 4 tablespoons of hemp seeds
- 3 tablespoons of olive oil
- 1/4 cup of chopped coriander
- 2 garlic cloves
- 2 tablespoons of lemon juice
- 1/3 cup of grated Parmesan
- salt and pepper to adjust the taste to your liking.
Instructions
- Add all your ingredients in a food processor.
- Blend till you get a smooth pesto consistency.
- Use immediately or freeze in portions for later use.
- Prep Time: 5 minutes
- Category: Side
- Cuisine: Italian
