Spinach Basil Pesto

Recipe: Spinach Basil Pesto

Category: Gluten Free, Dairy Free, Paleo, Vegan

Type: Sauce/Dressing

Prep Time: 5 min

Cook Time: 0 min

Yields: 1-2 cups pesto


  • 3 cups spinach or kale
  • 2 cup basil
  • 2 garlic cloves
  • 1/2 cup raw nuts (almonds, sunflower seeds, cashews, or pine nuts)
  • 1-2 tbsp lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1-2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • pepper to taste


  1. Combine spinach, basil, garlic, and nuts in a food processor and pulse until coarsely chopped.
  2. Add olive oil, lemon juice, and nutritional yeast and process until fully incorporated and smooth.
  3. Season with salt and pepper to your preference.

*Great to add to pasta, zoodles, eggs, sandwiches, etc. – Pictured: spiralized zucchini, beets, and carrots with pesto sauce and pine nuts*

(*Pro tip: Store individual servings in an ice cube tray in your freezer to keep fresh and thaw upon using*)FullSizeRender (2)

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