An easy, fresh and flavourful pesto made with parsley, spinach and walnuts! This vegan parsley walnut pesto can be slathered on rigatoni noodles (or your favourite pasta), or used on toast, chickpeas or however you like to use pesto. Makes ~1 ½ cups of pesto.
Cook pasta as per package directions, drain and then place back in the cooking pot. Stir in the pesto and serve.
The pesto will last covered in the fridge for 3-4 days. This recipe can also be doubled and frozen in freezer safe containers in small batches for up to 1-2 months.
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