Spinach-Basil-Roasted Garlic Pesto
(no nuts, no dairy, no oil)
Makes about 1 cup
Prep time: 30 minutes to roast garlic. 10 minute to process pesto.
This is a heady, basil-infused pesto that's delicious atop pizza, pasta, spread on canapes, tossed with steamed veggies. There's no end to its uses!
1 cup packed basil leaves
1 cup steamed baby spinach
2 tablespoons nutritional yeast
1 head peeled roasted garlic
Salt to taste
Several fresh grinds of black pepper
Remove loose papery outer skins off the garlic and roast whole for 30 minutes at 375F°F/190°C. Cool and peel.
Combine all ingredients in food processor, run, dribbling in only enough water to create a smooth, thick paste. How thick the pesto should be will depend how you'd like to use it -- thinner to toss with pasta or other grains; quite thick to pipe on canapes.
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