Peanut, Spinach & Kale Pesto

One for those nights when dinner needs to be on the table NOW.

90g Peanuts, roasted

2 tbsp Nutritional Yeast

3 Cloves Garlic

150ml Extra Virgin Olive Oil, plus extra to cover

45g Spinach

45g Kale

1 Lemon, juiced

Small Pinch Salt


Method:


1. Either blitz or pound all ingredients aside from the oil to a chunky paste. Slowly add the oil and blend to emulsify. Store in an airtight jar, covered with more oil to use on pastas, roasted vegetables and salads