Thanks to its simplicity and versatility, this vegan pesto is one of my faves for snack or dinner time. I toss it with pasta or veggies, or use it as a topping on toast. It can be ready in just minutes and is so good for you! Spinach and hemp seeds create a soft flavor while supplying a nutritious—and colorful–boost. Want to kick it up a notch? Mix in sun-dried tomatoes for an extra burst of flavor. Keep leftovers (if you have any!) in the fridge for up to two weeks. Or, try freezing them in an ice cube tray for convenient, small-sized servings any time.
Vegan Spinach Pesto with Hemp Seeds
Makes about ¾ cup
- Blend spinach, basil, hemp seeds, pine nuts and chili pepper flakes (if using) in a high-speed blender or food processor until smooth, adding olive oil one tablespoon at a time.
- Add salt and pepper to taste.
- Serve it as a dip or on toast, sandwiches, pasta, or pizza.