Gluten-free Pasta with Spinach and Walnut Pesto | Chef Allen Campbell Recipes

Ingredients

• 1/4 cup walnuts (toasted)
• 4 oz baby spinach
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/2 tsp chili flakes
• salt (to taste)
• pepper (to taste)
• 1 ripe tomato (large)
• 2 tsp balsamic vinegar ((optional depending on ripeness of tomatoes))
• salt
• 4 oz brown rice pasta (dry)