Making homemade pesto is a great way to add brightness to a meal, as well as reduce food waste, by blending wilted greens with some pantry staples. This recipe calls for spinach, but kale, arugula, parsley or cilantro would also be delicious. Toss pesto with cooked gluten-free noodles, zucchini noodles or drizzle over roasted veggies, a power bowl, or spread on a sandwich – the possibilities are endless! Plus, by adding high protein No Yolking™ – 100 % Egg White Protein Powder, the pesto will keep you feeling full and feed muscles.
Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: 1 1/2 cups (375 mL)
2 cups (500 mL) baby spinach
1 cup (250 mL) basil leaves
2/3 cup (150 mL) cold-pressed organic olive oil
1/3 cup (75 mL) toasted walnuts
3 tbsp (45 mL) Muskoka Mornings® No Yolking™ – 100 % Egg White Protein Powder
1 tbsp (15 mL) lemon zest
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) nutritional yeast
1/2 tsp (2 mL) each salt and pepper
2 cloves garlic
- Place spinach, basil, oil, walnuts, egg white powder, lemon zest, lemon juice, nutritional yeast, salt, pepper and garlic in a food processor or blender.
- Pulse until finely chopped and well combined. Add up to 1/4 cup (60 mL) water to adjust consistency to achieve desired thickness. Store tightly covered, in the refrigerator, for up to 5 days. Stir well before using.
Tip: Divide pesto into an ice cube tray and freeze until firm. Transfer to an airtight container and freeze for up to 3 months.