This is our super quick and easy loaded greens vegan pesto sauce – literally takes 5 mins to throw together, perfect to toss through a quick pasta or serve alongside meat or grilled veg.
Packed with a heap of nutrients thanks to the kale/spinach – it’s also dairy, vegan and gluten free – but you honestly wouldn’t know it! Could also be made low FODMAP with the omission of garlic.
Easy green sauce
The tastiest way to use up any herbs in your fridge or garden to make a quick, tasty and iron-loaded sauce for pasta, veggies or meat.
Equipment
- Food Processor or Blender
Ingredients
- Handful of basil, stalks removed
- Handful of parsley, with stalks
- 2 handfuls of baby spinach leaves
- Handful of mint leaves
- 1 clove of garlic or 1 tsp minced garlic
- Handful of nuts or seeds (I use walnuts and sunflower seeds)
- 1/2 cup extra virgin olive oil
- Juice of 1 medium lemon
- Splash of milk (I use almond)
- Large pinch of salt and black pepper
Instructions
- Blanch the herbs and spinach in boiling water to keep them nice and vibrant green (ideal if you want to keep the sauce for 1-2 days or freeze). Drain/shake the excess liquid off.
- Combine all ingredients in a food processor, blend till nice and smooth.
- Taste and adjust according to the texture (see notes), season again with an extra pinch of salt.
- Store in a sealed jar in the fridge for up to 3 days, or freeze in ice cube portions which keep for weeks! Serve with pasta, meats, vegetables, eggs or anything else you want.
Notes
- Remember to taste and balance your sauce as you go! Everyone’s produce is different so you may need a bit more oil or dash more salt. - If it seems too thick, add some more of your liquids according to taste (too punchy - go for the milk, too oily - add some more lemon juice etc). Balance is key! - For a great pasta dish: combine the sauce with your pasta of choice, saving a bit of the cooking water to help it all emulsify. Add some veggies like peas or zucchini, top with something crunchy like croutons or toasted nuts/seeds and enjoy! - If you have no lemons on hand, you can use apple cider vinegar for the acidity.
