Spinach Miso pesto Buddha Bowl

Hi there ! Quite some time since my last post ! I haven’t forgotten you guys, but I am still a lazy blogger I believe 🙂 And when I get to choose I always tend to prefer trying a new recipe than updating the blog ! Apologies 🙂

But as promised I am posting today the recipe of this super delicious spinach miso pesto so you can try it and use it with pasta, on toasts or in a buddha bowl like I did with some left over sauce this Sunday.

It is 100 % raw, vegan, Gluten and Nut Free, super delicious and packed with lots of the good nutrients from the spinach and seeds. It is super fresh and green ! YUMMMM ! Not cheesy like the traditional pesto, though the use of white miso brings a super nice umami taste to it.

Would love to know what you think after you have tried it 🙂

Recipe just below.

Ingredients

• 5 packed cups organic spinach leaves washed
• 2 cups parsley or cilantro
• 1/4 cup activated sunflower seeds (if you don’t have activated seeds, toast them). You can also use toasted pine nuts like real traditional pesto if you can eat nuts
• 1/4 cup cold pressed extra virgin olive oil
• 3 tbsp lemon juice
• 2 tbsp white miso paste
• 2 to 3 medium sized garlic cloves crushed
• 0,5 tbsp sesame oil

Directions

1. Put all the ingredients in your high speed blender (except the olive oil, and just 2 tbsp lemon juice)
2. Blend at high speed until you get a paste and add slowly the olive oil and the sesame oil.
3. Taste it and add more lemon / a bit of water or salt if you feel like it (though I don’t use any as the miso already brings saltiness)
4. Enjoy or keep in the fridge for 2/3 days in airtight container (You can also freeze it for up to 2 months )