I love summery pesto made with fresh basil from the garden but during these winter months, spinach becomes a perfect alternative, and actually keeps its bright green color much better than basil. I used sunflower seeds instead of traditional pinenuts, but you can really use any seeds or nuts you fancy. A generous squeeze of fresh lemon really opens up all of the greenylicious flavors happening here.
- Use as a sauce for pasta. I used jasmine red rice vermicelli pictured in this post. Tip: Place pesto into bottom of a mixing bowl and use some of the pasta water to loosen it up and turn it into a sauce consistency. Add cooked pasta and toss until well coated. Garnish with chopped scallion, parsley leaves, sunflower seeds and lemon zest. Serve immediately.
- Use as a spread on sandwiches or bruschetta
- Mix some of the pesto with labneh style vegan yogurt (tutorial coming soon to the blog) to make a spread for crackers or a dip for crudité.