RECIPE
1/4 cup chopped walnuts
1/4 cup raw pumpkin seeds
3 cloves garlic
3 Tbsp. nutritional yeast
2 tsp. salt
1 cup fresh spinach
1 cup kale
1/2 cup fresh basil
1/3 cup olive oil
3 Tbsp. water
2 tsp. lemon juice
1 lb. gluten-free pasta, cooked and drained
To a pan over low/medium heat, add walnuts, and pumpkin seeds. Toast a couple minutes. Transfer to a food processor. Add garlic, nutritional yeast, and salt. Pulse until coarsely chopped. Add spinach, kale, and basil. Process until shredded. Add olive oil, water, and lemon juice. Process until everything is well combined. Mix with cooked pasta, and serve. Makes 4-6 servings.
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