I am a huge fan of pesto, but store-made brands are often loaded with heavy and processed ingredients that left me feeling greasy and sluggish. Last semester I began experimenting with making my own pesto sauce from scratch, and this is the finished product! The best part about this recipe is that the main ingredient is spinach which is packed with ant-cancer properties, iron, vitamin K, and immunity-boosting vitamin A. This recipe is a nutrient-dense take on classic pesto without sacrificing any of the savory taste.
Makes 2-4 servings. I use it on pasta, sliced tomatoes, eggs, and sandwiches.
I got the idea for this recipe from one of my favorite vegan food blogs, SundayMorningBananaPancakes.com.
2 handfuls spinach
1 medium-sized garlic clove
3 basil leaves
1/3 cup shelled pistachios
¼ cup olive oil
Juice form ½ a lemon
For thicker pesto: Add more spinach leaves and olive oil.
For spicier pesto: Add another garlic clove, but I recommend not exceeding three cloves because the sauce will become painfully spicy.
2. Add the spinach and basil leaves with a small amount of olive oil to the food processor.
3. Mix up the ingredients every few seconds adding the rest of the olive oil as you mix.