Vegan Spinach Pesto

The popular classic owes its green color this time to fresh baby spinach.

Pesto is the perfect, quick alternative when you don't have any tomato sauce in the house or simply don't feel like firing up the stove. Simply throw the few ingredients together in the blender and you have a perfect partner for your pasta in no time. But also as a spread, the pesto is a real hit! The nutty flavor comes from toasted pine nuts, and the creamy texture and cheesy taste is thanks to my much-loved yeast flakes. In the refrigerator, the spinach pesto keeps about 3 days (if it is not already completely eaten up anyway ;) ).

For 1 jar of pesto you will need:

• 250g fresh baby spinach

• 70g pine nuts

• 30g yeast flakes

• 100ml olive oil

• 2-3 cloves of garlic

• some fresh lemon juice

• salt and pepper to taste

Preparation:

1. Roast the pine nuts on medium heat until they begin to get fragrant.

2. Wash the baby spinach thoroughly and spin dry.

3. Peel the garlic and chop it coarsely.

4. Put the spinach in a blender with the pine nuts, parmesan/yeast flakes, olive oil and garlic and puree.

5. Then season the pesto with salt, pepper and fresh lemon.

Enjoy!

Tip: The pesto is perfect with my vegan tofu and mushroom ravioli, for example.