Vegan Spinach Basil Pesto

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(1)
"#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 ?"
-- @healthbyshortstack

A Note from Feedfeed

@healthbyshortstack's vegan pesto uses wholesome ingredients like spinach, basil, cashews and avocado to create a thick spread for toast, pasta or salads! 

Jump to Section
  • Recipe Card
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.