Spinach Pesto


Three reasons why Spinach Pesto is better than a basic pesto recipe.

  1. Adds way more nutrients 
  2. If making a large batch you can yield much more than you would by just using basil alone.  Cost effective!
  3. Gives your pesto a great mild flavor. 

I made a big batch the ended up being about 3-4 Cups. Reduce by half for a small batch if you need to.

  • 1/2 C Pine Nuts or Walnuts
  • 6-8 large cloves garlic
  • 3 C Fresh Basil (leaves only no stems) 
  • 1 C Extra-Virgin Olive Oil
  • 1 C Vegan Parmesan 
  • 16 OZ Baby Spinach Leaves
  • 1/2 Lemon (juiced) 
  • Salt & Pepper tt

Preheat oven to 350*F

Toast nuts on a sheet pan. Roughly around 3-5 minutes. Make sure you turn on a timer, even the best of the best burn roasted nuts! They go from perfect to burnt within seconds. Another trick is toast them with the oven door open. It’s a great reminder. Allow nuts to cool for a few minutes.


Place nuts, and garlic  & vegan parmesan in a food processor or blender, once minded NOT A PASTE, add basil into small handfuls at a time. Pulse for a few seconds then add more. Once all the basil is added. Turn food processor (or blender) on and add olive oil in a slow stream. Now add spinach leaves- handful at a time.  Then add lemon, salt and pepper. Taste to check seasoning. Place in a air tight container and can be stored in the refrigerator for at least 1 week or frozen for 6 months 

*Pesto is great on pastas, pizza, salads, chickpea scramblers, sandwiches and wraps. Just about anything!




Good bread is not cheap! Especially if its Vegan, Gluten Free or from your local baker. We often toss those butts and ends right into the trash. STOP! Place every extra end or unused bread (notice I even used my unused rolls) in a ziplock and place the bag in your freezer. When you bag gets full follow this super easy tip.

  1. Preheat oven to 325F degrees 

  2. Place all ends on a sheet pan (with or without a rack)

  3. Toast for 10-15 minutes. Then let cool

  4. Place toasted bread in a food processor until you no longer see large chunks

  5. Toss in a labeled ziplock or freezer container and freeze until needed

  6. Use them the same way you use store bought bread crumbs