Sign up for emails on super healthy, delicious plant-based recipes, cooking tips, events, announcements & the latest on plant-based nutritional research.

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!

 

Ingredients

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

Water

 

Directions

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.

Spinach-Basil-Roasted Garlic Pesto