Easy Vegan Spinach Pesto

This is the first recipe to kick off the garden to Table series and I held no punches. Made with garden-grown spinach that’s lush, succulent, and seasonal.

Tossed in some toasted pine nuts, garlic cloves, hit it with some salt & pepper and drizzled on some avocado oil to whizz up this GREEN GOODNESS. The #speltpasta with oven roasted #chickpeas was added for good measure.

Easy Vegan Spinach Pesto

This spinach pesto is AMAZING! It's homegrown, fresh, delicious, and easy to prepare. Made with garlic, avocado oil, and pine nuts. So lush and succulent!

Course Side Dish

Cuisine Italian-Inspired

Keyword Dairy-Free, Easy, Recipe, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Ingredients

⅓ cup avocado oil
1½ to 2 cups firmly packed fresh garden grown spinach leaves
½ cup toasted pine nuts
2 to 4 cloves garlic peeled and halved
¼ teaspoon pink sea salt
black pepper to taste

Instructions

In a food processor combine all ingredients. Cover and process until nearly smooth, stop to scrape the sides to get all the good, good. Add additional oil to reach your desired consistency.

Notes

Store tightly covered in the refrigerator for up to 3 days.

Storing for Future Use:

Spoon into sections of an ice cube tray, cover with plastic and foil. It can be frozen for up to three months. This is how you capture and preserve summer!

Make sure to check out Tonya’s Instagram and website for more tasty recipes!