Spinach Pesto

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

4-5 servings

500 g

400 g
ca. 8
200 g
400 g
100 g

Penne or other pasta

Tomatoes canned
Sundried tomatoes in oil
Spinach chopped, frozen
Mushrooms chestnut
Green beans (cook with pasta)

Sunflower seeds [optional]
Parmesan [optional]

ca. 90 g
1
2 cloves

Pesto green
Onion yellow
Garlic

Upgrade ingredients

Tomatoes: Buy San Marzano tomatoes (look for the D.O.T. certificate). These cost around € 2.

Why are they more sustainable?
Mutti tomatoes and other tomatoes from Northern Italy are processed my machines, which means they are not harvested by 'enslaved' refugees.
Another option is buying pre-cut tomato cubes because these are likely to be harvested by machines as well.

Make your own pesto.

Replace sunflower seeds with pine nuts.

Prep

15 mins

Dice onion and mince garlic

Cut mushrooms into slices

Cut sundried tomatoes in small strips

Take off top from beans and halve them

Cook

20 mins