Here is a different spin on traditional pesto I often whip up at home.
It omits cheese (you're welcome, vegan and lactose intolerant readers), replaces pinenuts with walnuts for an Omega-3 boost, and adds some spinach for extra nutrition.
4 garlic cloves, whole 1 cup fresh basil leaves 1 cup spinach leaves 1/3 cup raw walnuts 1/4 teaspoon salt (preferably coarse sea salt) Pepper, to taste 4 Tablespoons extra virgin olive oil
1. Place whole garlic cloves in food processor. Pulse until diced. 2. Place rest of ingredients (except olive oil) in food processor. 3. Pulse; add olive oil one tablespoon at a time through food pushing slot.
Good Source of: Vitamin C, iron, magnesium, phosphorus
Although you can obviously drizzle this over some pasta (preferrably whole wheat; be sure to include roasted red peppers for a wonderful complementary taste), I also recommend using it as a topping for seitan, tofu, or grilled chicken.