VEGAN BASIL SPINACH PESTO
A fresh and flavorful compliment for countless dishes. Use it as a pizza sauce, spread it in a panini sandwich, or fold it into warm penne pasta!
Prep Time
15min

Prep Time
15min

Ingredients

Instructions
  1. First, toast the pine nuts in a small pan on med-low heat until they begin to turn golden brown. Gently shake pan or stir often to prevent burning. Allow to cool for a few minutes, then pour into food processor

  2. Next, coarsely chop the basil and spinach and toss into food processor. Add all remaining ingredients to the food processor and blend for a minute or so until smooth. Stop, remove lid and scrape sides.

    Taste and add additional salt, pepper, lemon juice or oil if necessary. Replace lid and process for a few more seconds until smooth and creamy

    Enjoy!

Recipe Notes

*Raw cashews also work well for this recipe. Best if soaked in water for at least an hour beforehand.

Store leftovers in an airtight container in the fridge for up to four days or freeze for up to a month.