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!

Recipe by: Gabby Ouimet,
Serves: 6 servings
Prep Time: Quick & Easy


2 1/2 cups loose spinach

large handful basil

1 avocados

2 1/2 tablespoons pure lemon juice

1/2 cup de-shelled walnuts

1/2 cup de-shelled pecans

2 cloves garlic

1/2 teaspoon coarse grey sea salt

lots of fresh ground black peppercorns

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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.