Recipe: Vegan Pesto with Chestnut mushrooms

Vegan pesto with chestnut mushrooms

Vegan pesto with chestnut mushrooms

 

Never let a bag of greens go bad in your fridge, blitz it into a pesto and eat either with pasta (in this case gluten free), smother on new potatoes, use instead of butter on some lovely homemade bread for a roasted veg sandwich, put in your vegan quiche (my favourite recipe so far was pesto and roasted veg), the list goes on…

All you need is a blender, some nuts, lots of greens, olive oil, garlic & salt. Play around with the quantities to get the consistency and flavour you like but aim for 1/4 cup of nuts, 1 – 2 cloves of garlic finely chopped, a generous glug of olive oil, a pinch of salt and as many greens as you have/can cram into the blender!

Vary from brazil, pine to walnuts and combine with different green combinations, I like Brazil and Basil, Rocket and walnuts, spinach, kale, try whatever takes your fancy!

I sautéd some mushrooms in coconut oil whilst the pasta was cooking and then prepared the pesto.  It’s a super speedy recipe and a great way of getting some raw greens in!

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