Budget Vegan Pesto with Spinach and Peanuts
Quick spinach-based vegan pesto using affordable pantry staples. Washed spinach is blended with roasted peanuts, garlic, and sunflower oil into a smooth puree. Ready in minutes, this nutrient-dense spread works for sandwiches, pasta, or dipping.
Ingredients
- 1 ¾ oz spinach, washed and dried
- ½ cup sunflower oil
- 5 tablespoon peanuts, raw
- 2 clove garlic
- 1 teaspoon salt
Instructions
- 1
Wash and dry the spinach
- 2
Add all ingredients to a food processor
- 3
Grind on the fast setting until pureed
Tips
Process in pulses if pesto becomes too thick; adjust oil to reach desired consistency
Toast peanuts lightly before grinding for enhanced flavor
Good to Know
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
Make up to 2 days in advance; stir before serving.
Use as a spread on toast, mix into pasta, or serve as a dip with vegetables and bread.
Common Mistakes
Over-process to avoid gritty texture; stop when smooth and creamy
Add oil gradually to avoid a runny consistency; process in pulses