I LOVE pesto! But I love homemade pesto even more. You just cannot beat the freshness of making it from scratch right there in your kitchen and unlike the majority of shop bought pestos, you can choose not to put cheese in it, which is great for me since cheese is one of my migraine triggers.
Having homemade pesto in the fridge is really such a treat. It can make almost anything taste better, except maybe porridge. Don’t put it on your porridge.
This pesto is quick and easy to make and apart from the pine nuts (which can be substituted for cashew nuts) It is actually pretty inexpensive to make. I used to love making up batches of pesto and freezing it in ice cube trays so that I always had some one hand so I was happy to stock my freezer up once again with this delicious one.
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Clean Eating Vegan Spinach Pesto
- Yield: 12 Tbs Servings
This pesto is quick and easy to make and apart from the pine nuts (which can be substituted for cashew nuts) It is actually pretty inexpensive to make.
- 25 grams Fresh Basil
- 25 grams Baby Spinach
- 50 grams Pine Nuts or casher nuts
- 2 Tablespoons Fresh Lemon Juice
- 4 Tablespoons Olive Oil
- 1/8 teaspoon Fine Sea Salt
- Place the basil, baby spinach, pine nuts, lemon juice and salt into a food processor and blitz.
- Scrap down the sides and blitz again.
- Whilst the food processor is on, pour in the olive oil and keep it on until the pesto is creamy and well combined.
- Store in a sealed container in the fridge for 3-5 days, topped up with olive oil or freeze in ice cube trays and store the pesto cubes in a freezer bag.