Spinach Basil Vegan Pesto is A Tasty Delight

It’s Vegan, it’s delicious and it’s easy to make. This Spinach Basil Vegan pesto has
just a few ingredients, but is full of flavor!

When it comes to pesto, its a simple pleasure for me. And what I love about it is that you can vary it in so many ways. Be it the nuts you use or the greens in the mixture, it’s an ever-evolving love of mine. Today’s pesto was a mixture of spinach and basil for the greens primarily because I was nearly out of basil and had lots of baby spinach available. I generally use almonds instead of pine nuts because I always have almonds in stock. And I topped it with Manitoba Harvest hemp hearts because I like the addition of the “nutty” light crunch.

This simple recipe is ready to go in minutes. And it’s great for dipping, spreading and of course a traditional pasta pesto dish. Today I thought I’d try it in mushroom caps – so I called it Stuffed Button Mushrooms with Pesto. I love the earthiness of the mushrooms combined with the rich, creamy pesto (even though it’s actually quite “light”). A traditional pesto recipe contains up to 1/2 cup of oil and at least 1/4 cup of cheese.

Spinach Basil Vegan Pesto

This Vegan Pesto has more greens, less oil; and packs in a truly satisfying flavor!

Spinach Basil Vegan Pesto

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 4 servings

Ingredients

  

• 2 cups baby Spinach packed
• 1/4 cup Basil
• 3 Tablespoons avocado oil
• 3 Tablespoon almonds sliced
• 1/8 tsp sea salt
• Optional: Hemp Hearts to garnish

Instructions

 

• Place all ingredients into food processor.
• Blend until desired consistency.

Disclaimer: This post was not sponsored, however I am a Manitoba Harvest Hemp Ambassador and was provided with their various products, including these hemp hearts.