Tartinade d’épinards et de noix

Ingrédients

• 1 tbsp olive oil
• 10 oz baby spinach
• 1 garlic clove, crushed
• 1/2 tsp smoked paprika
• 1/4 to 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• 1 1/2 to 2 tbsp balsamic vinegar (to taste)
• 1 cup Back To Nature Cashew, Almond & Pistachio Mix
• 2 tbsp nutritional yeast or Parmesan cheese

Préparation

1. 1

   Heat olive oil in a large, deep nonstick skillet. Add spinach, garlic, 1/4 teaspoon salt, and smoked paprika and cook medium heat for 5 minutes. Add vinegar and continue cooking for 3 more minutes

2. 2

   Transfer the cooked spinach to the food processor. Add nuts and nutritional yeast or Parmesan cheese and pulse until well combined. Adjust salt if necessary.