Oil-Free Spinach Basil Kale Pesto
Ingredients
- 2 cups tightly packed spinach
- 2 cups tightly packed basil
- 1 cup chopped kale
- 1 1/4 cups pine nuts
- 4 tsp minced garlic
- juice of 1 lemon
- 1/4 cup nutritional yeast flakes
- 1/4 cup water
- 1/4 tsp salt
Preparation
Add the greens to a high-speed food processor and blitz until finely chopped.
Add the rest of the ingredients and blend until well combined and the mixture resembles pesto.
Occasionally stop to scrape down the sides of the food processor.
Storage tips
Store in an airtight container in the fridge for up to 5 days.
Add a little extra water before serving if the consistency is too thick.
