Pesto

By September 29, 2011Sauces, Vegan Recipes


2 cloves garlic
1 tsp sea salt
1/4 cup pine nuts
4 tbsp olive oil
3 cups chopped spinach
1 bunch fresh basil

In a food processor, process garlic, salt, pine nuts and olive ontil until smooth. Add basil and spinach and mix until smooth.

You can freeze this recipe up to 6 months (not that it will last that long…).

 

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