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PC: @azurefarm
  • 4 cups spinach
  • 1 cup basil
  • 1 cup coconut milk ( canned full fat)
  • 1/2 cup olive oil
  • 1 small red onion ( chopped)
  • 4–5 garlic cloves ( minced)
  • 1 cup of walnuts
  • 1 Tbs salt
  • 16 oz pasta ( Penne or bowtie preferred)
  • Violife Parmesan cheese to grate (or parmesan of your choice)

DIRECTIONS

• Set pasta to cook as directed

• Trim stems off basil and mix with spinach. Blanch in boiling water for about 1 minute and then drain and place in ice water until ready to use.

• Sauté onions until translucent then add garlic and sauté until cooked ( about 5 min)

• Drain cold water from spinach and basil and place all ingredients except olive oil into a high powered blender such as a vita mix.

• Mix well. Then slowly add olive oil and blend till all is smooth. Taste and adjust salt if needed.

Drain water from pasta. Add pesto sauce and stir well. Serve in bowl and garnish with bail and add shaved parmesan (amount as desired)

• Serve and Enjoy!

* Walnuts may be substituted for pecans or pine nuts

Leftover pesto can be frozen in ice cube trays and saved for later use!

Recipe by @azurefarm

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