Pesto is one of those things we should all know how to make. Here’s a vegan recipe for spinach basil pesto that’s packed with more vitamins from the added spinach. I’ve also found that this recipe lasts longer in the fridge than traditional pesto.
Print Recipe Spinach Basil Pesto Yum
Combine all ingredients in a food processor and pulse to form a coarse paste. Use immediately, or store in an air-tight container, add a layer of olive oil on top, and refrigerate for up to a week. Alternatively, pesto can be stored in the freezer.