"#ToastTuesday but make it fashion ✨
Ok I know this looks a little fancy, but it actually look 5 minutes to make! I used up the last of my spinach lemon pesto on a thick slice of @awgbakery paleo bread and topped it with two fluffy scrambled eggs + local sweet pea microgreens + hemp seeds for even more nutrients ??
Team sweet or savory toast?? ? It depends on my mood but if I’m feeling lazy for lunch I’ll make some kind of savory breakfast food, and it satisfies every time ?"
Vegan Spinach Basil Pesto
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Prep time 5mins
Recipe Card
For the Pesto
ingredients
- 3 packed cups baby spinach
- 2 tabelspoons Extra virgin olive oil
- 1/4 ripe avocado
- 1/4 cup raw cashews
- 2 tablespoons water
- 1 cup fresh basil leaves
- salt, as needed
- black pepper, as needed
Method
Step 1
Add all ingredients to a food processor and blend until smooth, making sure to occasionally scrape the sides to ensure even consistency. Note: This recipe makes a thick pesto, however can be thinned out with water. Store in the fridge in a sealed container and use within 5 days.