Basil-Spinach Pesto

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Yes, of course vegans can enjoy pesto!! I think it tastes even better without the cheese usually present in most traditional recipes. This recipe is pretty great because it stays green longer, due to the addition of fresh spinach! Great flavor and awesome with pasta and on pizza as well!

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Basil-Spinach Pesto

½ cup Olive oil
3 ounces Basil, fresh
½ bunch Spinach, fresh, Large handful
½ cup Walnuts, toasted
1 tsp. Lemon juice
3 cloves Garlic
¼ tsp. Sea salt
¼ tsp. Black pepper

Method:

Pulse basil, spinach, nuts and garlic until well chopped, but still with texture. With machine running, drizzle olive oil slowly to emulsify, scraping down the bowl as needed to blend well.

Stop the machine as soon as olive oil is incorporated. Add lemon juice and seasoning to taste. Run another second just until blended.

Serve immediately or store in airtight container, refrigerated. Adding a thin layer of olive oil on top, keeps the pesto green longer.

Servings/Yield: Yield: 1 1/2 cups

Source: avocadopest.com

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6 thoughts on “Basil-Spinach Pesto

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