Spinach and Sage Pesto
When you think of pesto, you probably think of fragrant, summer basil. I did too, until I figured out how to always have fresh pesto by using herbs and greens that are seasonal.
Ingredients
- 1/2 cup toasted pine nuts (or substitute hemp or pumpkin seeds)
- 2 garlic cloves, peeled
- 1 cup baby spinach
- 1/2 cup flat-leaf parsley
- 1/2 cup packed sage leaves
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
Instructions
- Place pine nuts, garlic, spinach, parsley, sage, nutritional yeast and salt in a food processor. Pulse until finely chopped. With the processor on, add in lemon juice then drizzle in olive oil until the desired consistency is achieved. Taste and adjust seasonings.
