Spinach Avocado Pesto
Serve this pesto on your favourite pasta, spaghetti squash, zucchini “noodles” or grain or even use as a dip with your favourite gluten-free cracker!
large handful basil
2 1/2 tablespoons pure lemon juice
1/2 cup de-shelled walnuts
1/2 cup de-shelled pecans
1/2 teaspoon coarse grey sea salt
lots of fresh ground black peppercornsShop this recipe
Add spinach and basil to a food processor and pulse a few times till chopped small. Then add the rest of the ingredients and process until a smooth paste is achieved! Don’t worry if you can’t get all the chunks of nuts- just call it rustic pesto and everyone will think you meant it to be that way!
Optional: add 1/3 cup nutritional yeast or parmesan cheese
Chef’s notes: I like to add nutritional yeast, which is a common ingredient in vegan cooking. It has a nutty cheesy taste and is loaded in B vitamins. Feel free to use good quality Parmesan though if you eat dairy. If you are unable to get fresh basil, you can substitute ½-1 tsp dried basil instead.