Tis the season for overflowing backyard gardens and farmers markets! It is one of the most bountiful times of the year, and one of the many crops growing faster than you can pick it right now is basil. One of my all time favorite ways to use up basil is in pesto. I grew up eating a very rich version that my mom has made for years. Now that I am on my own, and don’t always have 5 cups of basil to pick from, I have created a spin on this summer favorite that is healthier, and less expensive than a traditional basil pesto.
No need to shell out for the romano cheese and pine nuts, this version is a little lighter and packed with greens. It still has a very strong flavor, but no cheese, and includes a bunch of baby spinach (read: super cheap and super healthy) along with the basil leaves.
My Vegan Spinach Basil Pesto Recipe
Add to food processor:
- About 2 cups of baby spinach leaves, 2 cups of basil leaves a few de-stemmed leaves of dinosaur kale.
- A handful of various other herbs, I use thai basil and dill, parsley would work great here too
- Half cup of raw almonds
- Sea salt & pepper
- Drizzle in EVOO until the desired consistency
I keep my pesto in a sealed container in the refrigerator for a few days, I have not tried freezing it yet but I am sure that would keep it forever!
My favorite ways to eat pesto are spread on warm toast and topped with a slice of tomato, tossed with pasta to be eaten warm or cold, spread on a sandwich, whipped into hummus, added to vinaigrettes to top a salad, and the list goes on and on.
How do you like to eat pesto? What is your favorite flavor combination? Comment below!