BUY VEGAN PESTO RECIPES

Steps:

• In a large pan, bring salted water (make sure it's deep) to a rapid bowl and add the spaghetti, giving it a good stir.
• While the water is boiling start to cook the mushrooms. Saute them in a little of the oil (the rest is for the pesto) with one clove of crushed or grated garlic until soft. Season well with salt and pepper.
• Once the pasta is on and the mushrooms are cooking, make the pesto. You can make it in a pestle and mortar, food processor or blender. I used a food processor.
• Add the rest of the oil, the basil, 1 clove of garlic, pine nuts, salt and pepper and blend until fairly smooth. Set aside.
• When the spaghetti is nearly cooked (I find wholemeal spaghetti needs 2 or 3 minutes longer than the pack says), add the spinach and scoop out some of the pasta water (just a few tablespoons).
• Once the pasta is cooked, drain well and add the pasta and spinach back to the pan, add the pasta water and stir well.
• Now add the cooked mushrooms and the pesto and stir well to combine.
• Serve and enjoy!

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.