This is the first recipe to kick off the garden to Table series and I held no punches. Made with garden-grown spinach that’s lush, succulent, and seasonal.
Tossed in some toasted pine nuts, garlic cloves, hit it with some salt & pepper and drizzled on some avocado oil to whizz up this GREEN GOODNESS. The #speltpasta with oven roasted #chickpeas was added for good measure.
Servings: cups
Ingredients
- ⅓ cup avocado oil
- 1½ to 2 cups firmly packed fresh garden grown spinach leaves
- ½ cup toasted pine nuts
- 2 to 4 cloves garlic peeled and halved
- ¼ teaspoon pink sea salt
- black pepper to taste
Instructions
- In a food processor combine all ingredients. Cover and process until nearly smooth, stop to scrape the sides to get all the good, good. Add additional oil to reach your desired consistency.
Notes
Store tightly covered in the refrigerator for up to 3 days.
Storing for Future Use:
Spoon into sections of an ice cube tray, cover with plastic and foil. It can be frozen for up to three months. This is how you capture and preserve summer!
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
