Spinach Pesto

I discovered this recipe by accident, and it was part of the inspiration for this book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.

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Ingredients

4 servings

1 kg
1
400 g
250 g
90 g Sweet potatoes
Cauliflower
Spinach
Chestnut mushrooms
Walnuts 150 ml
1-2 TBL sp
1 tea sp
1 TBL sp
3-4 TBL sp
1 (Soy) cream
Soy sauce
White wine vinegar
Paprika powder
Olive oil
Onion red

Prep

15 min

1. Peel and cut sweet potatoes in big blocks
2. Pre-heat oven to 200°C (if you can, use fan oven at 175°C)
3. Cut cauliflower into florets
4. Dice onion
5. Cut mushrooms into slices

Cook

20 min

Spread sweet potatoes and cauliflower on baking sheet. Drizzle with olive oil, paprika powder, salt and pepper.

~20 min at 200°C (or 175°C for fan)

Sauté onion and mushrooms

high heat ~4 min

Reduce heat and add soy sauce

lower heat to medium and cook until mushrooms have shrunk ~4 min

Add spinach, vinegar, walnuts and (soy) cream

cook until you have a thick spinach sauce ~5 min

season with salt and pepper