
Double Green Vegan Pesto

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!

Ingredients
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
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Pepper
Instructions
1
Wash and pat dry the spinach and basil leaves.
2
Add the spinach, basil, garlic clove, and pecans to a food processor or blender. Pulse until a fine crumb mixer forms.
3
Add lemon juice and nutritional yeast to the food processor.
4
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.
5
Add salt and pepper to taste.
Categories:Lunches & Dinners
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