Parsley Stem Spinach Pesto

Don’t throw your parsley stems away. It is vitamin-packed herb can bring a burst of flavor to an array of dishes. They are much more bitter than the leaves, but you can balance the flavours with spinach, hot pepper and nuts.

For 250 g pasta

130 g fresh spinach with the stems
30 g parsley stems
60 ml olive oil
30 g cashews
1/2 teaspoon salt
1 tbsp lemon juice
1 tbsp nutritional yeast
1 tbsp minced garlic

1.Place all ingredients into the Russel Hobbs blender container in the order listed and secure the lid.

2.Start the blender on its lowest speed, then quickly increase to its highest speed, make puree.

3. Blend for 25-30 seconds or until desired consistency is reached.

4. Transfer pesto in the pot, cook on medium heat until bubbled, toss with cooked pasta of your choice.

5. Serve with fresh hot red bell pepper thinly sliced, toasted pine nuts and hempmesan if desired.

This recipe is created as a part of our collaboration with Russel Hobbs Scandinavia.