Spinach and Basil Pesto – Nut Free – 3ABN Recipes

Spinach and Basil Pesto – Nut Free

Libette Irizarry, Silma Vogt

(TDYC230015)

“In the kitchen with Lifeline Wellness Institute”

Ingredients

½ cup pumpkin seeds
4 cups fresh spinach
2 cups fresh basil
2 cloves of garlic
2 Tbsp lemon juice
¼ cup Vegan Parmesan Cheese
½ tsp salt

Steps

Step 1
Place pumpkin seeds, spinach, basil, garlic, lemon juice, vegan Parmesan cheese and salt in food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth.
Step 2
Taste and add more salt if necessary.
Step 3
Serve with pasta, raw vegetables or toast as a spread.

Note: Store Pesto Sauce in a jar or container in the refrigerator for up to 2 weeks. This sauce also freezes well.

Recipe tags: basil, pumpkin seeds, spinach

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