Spinach, Basil, Roasted Pine Nut & Garlic Pesto

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I looooove pesto. It’s easy and quick to make (y’all, it’s ready in minutes – I sound like a slacker here hehe), requires no cooking, plus it literally tastes like the summer! Today’s pesto recipe is one in which the basil is given center stage to shine. I’ve veganized this shebang by swapping cheese for nutritional yeast, yet the flavour remains bold and it still tastes like an Italian grandmother could have made it. This particular pesto is great for adding summery flavour to pasta, sandwiches, crackers, fresh baguette, pizza and the like.

Basil is an aromatic, fresh, leafy and fragrant herb employed in both Mediterranean and Italian cooking. Not only is its assertive flavour beyond incredible (there is actually an Italian saying which goes “Where salt is good, so is basil”, and I couldn’t agree more), its green leaves are a source of several antioxidants, including the antioxidant rosmarinic acid, which helps to fight free radicals caused by the sun, pollution, pesticide residues, etc. – especially when combined with vitamin E. Basil also contains chlorophyll (as evidenced by its hue) which helps to render blood pH more neutral and basic.

Before we proceed to the ingredients, know that it is of paramount importance that fresh ingredients be used, specifically the basil and EVOO, as their flavour and freshness will make or break your pesto.

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Spinach, Basil, Roasted Pine Nut & Garlic Pesto

Ingredients:

  • 1/2 cup pine nuts, roasted (roasting is optional, and pine nuts can easily be swapped for walnuts)
  • 5 cloves garlic
  • 2/3 cup extra virgin olive oil
  • 1/3 cup nutritional yeast
  • 1 cup loosely packed spinach
  • 2 cups fresh basil

Instructions:

  1. Blend all ingredients in a food processor.
  2. Serve.
  3. Enjoy this pesto’s in-your face goodness.

N.B.Β Basil pesto darkens when exposed to air so make certain to cover pesto with plastic directly to prevent contact with air. This will keep for 2 weeks in the refrigerator, or can be frozen for use in a farther away future.

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You’ll want to double dip even though that’s a major party foul! πŸ˜‰

Let me know if you likey! πŸ™‚

3 Comments Add yours

  1. Jonathan Mongeau says:

    nice πŸ˜‰

    Date: Mon, 13 Jul 2015 00:22:13 +0000 To: john_mongeau@hotmail.com

  2. oh my goodness this has inspired me to make my own pesto! thank you so much I am going to give this a try- feel free to take a look at my blog http://www.thewholesomediner.com

    1. consciousniki says:

      Thank you so much! Trust me, I’ve fed many cheese-lovers this pesto and they didn’t even notice that it was cheese-less! πŸ˜‰ I just checked out your blog – great stuff! Your passion is contagious! Keep it up!

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