Oil-Free Lemon Walnut Pesto | VegNews
This pesto can be adapted to the season and what’s in your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
Ingredients
- 1 cup lightly packed basil leaves
- 5 ounces spinach
- ½ cup walnuts
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- Water as necessary
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