Oil-Free Spinach Basil and Kale Pesto
Ingredients
- 2 cups tightly packed spinach
- 2 cups tightly packed basil
- 1 cup chopped kale
- 1 1/4 cups pine nuts
- 4 teaspoons minced garlic
- juice of 1 lemon
- 1/4 cup nutritional yeast flakes
- 1/4 cup water
- 1/4 teaspoon 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
Tips
Makes a large bowl and can be stored in an airtight container in the fridge for up to 5 days
If storing the pesto in the fridge, add a little extra water before serving if the consistency is too thick
