Spinach & Basil Pesto (Vegan)


2 cups Fresh Basil
2 cups Spinach
2 Cloves Garlic
1/4 cup Raw Walnuts
2 Tbsp. Hemp Seeds (optional)
1/4 cup Water
1/4 cup LG Mild Extra Virgin Olive Oil + more to seal
2 Tbsp. Nutritional Yeast
1 Tbsp. LG Pinot Nero Rose Balsamic
Salt & Pepper to taste



Simply combine all ingredients into a blender until thick and creamy. You can add extra olive oil to thin it out the sauce if you wish. (Always add the olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.


By Chef Lauren Marshall from Coastal Healing




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