A simple, rich pesto heavy on the greens. Pictured here with seitan, sauerkraut and kamut.
2T olive oil
1/4t coarse sea salt
1 cup packed spinach
2t lemon juice
1/2T fresh garlic, minced
1T nutritional yeast
Sea salt and black pepper to taste
In a food processor, grind the walnuts with the oil and sea salt.
Add the remaining ingredients, and puree until smooth.
Let stand 20 minutes, season to taste, and serve.