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
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.
Drizzle the olive oil very slowly into the mixture while processing until smooth.
Season with salt and pepper.
Serve with pasta or soup, drizzled over vegetables, chicken or fish, or as a delicious dip or spread.
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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