Basil and Spinach Pesto



Gluten Free  |  Dairy Free  |  Vegan

This bright green Basil and Spinach Pesto is a great way to use Brazilian spinach leaves, or any other spinach you have on hand. 


1 cup fresh Basil Leaves

2 cups fresh Brazilian Spinach Leaves – or any other Spinach available

1 cup Cashews or Macadamia Nuts – activated if possible

3 cloves Garlic – peeled

1 tablespoon Lemon Juice – freshly squeezed

½ teaspoon Lemon Zest – yellow skin only, no white pith

½ cup Extra Virgin Olive Oil

Sea Salt – to taste

freshly cracked Black Pepper – to taste


    1. Blend all ingredients except the olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary.

    2. Drizzle the olive oil very slowly into the mixture while processing until smooth.

    3. Season with salt and pepper.

    4. Serve with pasta or soup, drizzled over vegetables, chicken or fish, or as a delicious dip or spread.

    5. Store this Basil and Spinach Pesto in a jar with a little extra olive oil on top, in the fridge, for up to 2 weeks.  This pesto also freezes well.


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Debbie Bassingthwaighte is a teacher, facilitator and mentor who aspires to live her very best life.  Her passion is to nurture and celebrate the unique and limitless potential of every learner.