- 1 1/2 cups fresh spinach leaves
- 1/2 cup fresh basil leaves
- 1 garlic clove
- 1/2 cup raw pecans
- 1/2 lemon juiced
- 1 Tbsp nutritional yeast
- 1/2 cup olive oil
Spring time in New England brings a bounty of fresh greens! Spinach is a favorite of mine. What can’t you do with spinach really? Soups, dips, smoothies, casseroles, salads, wraps and juices. Possibilities are endless. With the warmer weather I’m looking at the lighter of these options. Pesto comes to mind as there is no cooking involved. You can eat it warmed up on pasta or cold in a pasta salad. You can use it to dip veggies in and as a yummy sandwich spread. Classic pesto calls for just basil but I decided we needed to up the nutrition factor by adding a heavy dose of spinach.
When shopping for spinach look for lush leaves and a vibrant green color. The organic bagged options are ok. Though I LOVE finding a beautiful organic bunch with stems intact. Usually the bunch is bound together and it looks no less pretty than a bouquet. Truly lovely!
Now spinach is tops in my book for greens. It’s power-packed with tons of vitamins like A, K, C, iron, potassium, manganese, copper and zinc. It’s great for your bones, your blood, your eyesight and resistance against infection. The phytonutrients found in spinach have both anti-inflammatory and anti-cancer benefits. So grab some spinach people and make a fresh vegan pesto!
Vegan Pesto Instructions
- Wash and pat dry the spinach and basil leaves.
- Add the spinach, basil, garlic clove, and pecans to a food processor or blender. Pulse until a fine crumb mixer forms.
- Add lemon juice and nutritional yeast to the food processor.
- Turn the processor on and stream in the olive oil. I like my pesto thick but feel free to thin it out with a bit more olive oil.
- Add salt and pepper to taste.