Vegan Broccoli Spinach Walnut Pesto.

I have a few addictions: 1) coffee, 2) thrift stores, 3) shoes, 4) peanut butter, 5) … 5328945372) hiding vegetables in my kids’ meals. I don’t always need to hide the veggies as both my kids readily eat most things, but hello, addictions don’t usually make sense. What I’ve found is most pesto recipes out there include Parmesan, and that’s not our style. My sister was all, “Just throw stuff in a food processor, and it’s pesto!” Never one to back down from a fly-by-the-seat-of-your-pants recipe challenge, I did just that, and it turned out great. Green goddess noodles for the win! I should note a few things: I used frozen broccoli, so it was pretty easy to puree once it was lightly cooked. I also salted the water the broccoli cooked in, so you may need to adjust your salt accordingly.

1 c walnuts
1 lb broccoli, lightly steamed
1 c fresh spinach, packed
3 cloves garlic, smashed
1/2 tsp salt
1/2 tsp pepper
~ 1/2 c-3/4 c olive oil

In a large skillet, toast walnuts over medium heat until fragrant. Remove from heat and cool. Pulse toasted walnuts in food processor until they resemble a cross between gravel and sand. Add broccoli and pulse until the mixture is uniformly pasty, stopping to scrape the sides occasionally. Add spinach, garlic, salt, and pepper; puree. With the food processor running, start slowly pouring in olive oil until desired consistency is reached. You may have to pause to taste and scrape every once in a while. Serve with noodles or on pizza! Freeze leftovers.

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