Spinach Pesto

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Ingredients

4 servings

300 g
100 g
2
1 Mixed nuts (almonds, walnuts, etc)
Chestnut mushrooms
Celery stalks
Carrot 140 g
2 TBL sp
150 g
15 g
1
2 cloves Tomato paste
Soy sauce
Panko breadcrumbs
Fresh parsley
Onion
Garlic

Prep

20 min

1. Put the nuts into a food processor or blender (or chop as finely as you can), keep apart
2. Put the onion, garlic, celery, carrots and mushrooms into a food processor or blender (or chop as finely as you can)
3. Cut the fresh parsley
4. Preheat oven to 200°C

Cook

45 min

Sauté the onion, garlic, celery, carrots, mushrooms, tomato paste and soy sauce

until the veggies are softened on medium/high heat, season with salt and pepper ~3 min

Turn off heat, add nuts, breadcrumbs and fresh parsley

mix well until it forms a thick paste, add a little water if it is too dry (it crumbles) and add some breadcrumbs if it is too wet

Line a loaf oven form with baking paper, and fill with the thick nut roast paste

~40 min at 200°C