Sometimes it’s the simplest foods that satisfy most. You don’t always need all the bells and whistles to make a healthy, filling, and flavorful light meal. Believe me, you will absolutely LOVE the taste of this vegan pesto that uses fresh spinach and roasted walnuts. Spread it on your favorite sliced bread (like I did here on these open-faced sandwiches!) or use it as a sauce for a pasta dish. It’s your call!
Spinach + Walnut Pesto (Vegan)
Makes 1 cup of pesto
- 1/2 cup fresh basil
- 1 1/2 cups fresh spinach
- 1/2 cup walnuts
- 1/2 cup Extra-Virgin olive oil
- 1 clove of garlic
- 1 tbsp lemon juice
- Salt and pepper, to taste
Throw everything but the olive oil into a food processor and blend until everything is finely chopped up. Add in the olive oil slowly (or even after processing all the other ingredients) and you’re done!
To make the Open-Faced Tomato & Pesto Sandwiches,
Grab two slices of your favorite french bread. I get this kalamata olive bread from Whole Foods that is to die for if you’re an olive fan. Highly recommend it. Lightly toast the bread. Then spread the pesto on the bread and add a few slices of tomato. Season with black pepper and garlic salt if you’d like! It really brings out the flavor of the pesto and helps unite the flavors of the tomato, pesto, and bread.
That’s it! It’s really so simple. It’s nice and light, and it’s pretty easy to make! You can keep the pesto on hand and refrigerate it, but you’re going to want to eat it all in one sitting. I couldn’t stop thinking about this pesto once I made it. Hence I had open-faced sandwiches for like every meal until the pesto was no more.