Super Healthy Spinach Basil Pesto (Vegan // Dairy Free // Gluten Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 big handfuls Baby spinach, leaves
  • 1 big handful Clean basil, leaves
  • 5 cloves Garlic
  • 1 Lemon, Juice and zest of small

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 11/16 cup Olive oil

• Nuts & Seeds

  • 1/3 cup Pine nuts

Found on bakerbynature.com

Ingredients

• 2 big handfuls of baby spinach leaves (2 cups)
• 1 big handful clean basil leaves (1 cup)
• 1/3 cup pine nuts
• 5 cloves of garlic, skins and stubby bottom part removed, cut into rough chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper, optional (but adds a great pop of heat!)
• Juice and zest of one small lemon (make sure those pesky seeds dont get in there!)
• 1/2 cup + 3 tablespoons olive oil

Directions

• Blend the spinach, basil, pine nuts, garlic, salt, pepper, lemon juice, lemon zest, and 3 tablespoons of the olive oil in a food processor or strong blender until almost smooth. Scrape the sides of the bowl down with a spatula as often as necessary.
• Drizzle the remaining olive oil into the mixture while processing until smooth. Feel free to leave this chunky or blend it completely smooth. Its great both ways! Store in a clean airtight container for up to 5 days!