Spinach Pesto Noodles

Spinach is very rich in iron and a must have in every home. An excellent green to add to any recipe, smoothie or pastry. Freeze your spinach to store for longer periods and to add to your morning smoothie.

Spinach Pesto Noodles

4 Cups of spinach

1 Cup of water

20 Basil leaves

1/2 medium onion

1/2 cup chopped shitake mushrooms

1 cup or arugula

1 Lemon juice

1/4 cup of Walnuts

Pinch of pink himalayan salt

10 cherry tomatoes sliced ( garnish)

  1. In a blender or food processor add the walnuts and blend very fine. Then add the water and almost all the ingredients except the tomatoes and blend together into a sauce.
  2. Saute the chopped onions and mushrooms in 1 tsp. of olive oil.
  3. Cook the noodles, strain and rest on the side.
  4. Add the sauted onion, mushrooms and noodles to a large bowl. 
  5. Mix together and top with the fresh tomatoes.

Note: For Oil Free version saute the onion and mushooms with water.