Pecan Spinach Pesto

I think I just went to PESTO HEAVEN! It’s one of those moments where I asked myself “why on earth have you not made this sooner”? I could literally eat this off of a spoon. It’s fresh, light, flavorful, and incredibly versatile. Not only that but it’s also way too easy to make and freeze for future use. I promise you’ll never go back to jarred store-bought pesto again!

I am all about that freezer-friendly food stash life. Having a stash of freezer-friendly dishes available is important for days when you either can’t prepare a meal or just don’t feel like it. It’s like that moment you truly accept meal defeat but then realize there IS something healthy in the freezer. This is the perfect recipe for those moments. This recipe makes 3 cups total, allowing you to store 2 of those cups in the freezer.

I mentioned above that this pesto is incredibly versatile. I mean that. I’ve eaten this pesto with pasta, chicken, fish, and beef. It’s delicious no matter what you eat it with, even if its just a spoon. The flavor profile tastes delicious with all things savory. You could even serve it as a dip alongside crackers!

Mmmmmmm. I prepared this pesto and mixed in with brown rice pasta for a perfectly comforting dish that my entire family LOVED. Yes. My two little boy included!

 

Pecan Spinach Pesto

 

This recipe is free of dairy, eggs, soy, gluten, grains, wheat, refined oils, refined sugars, peanuts, and artificial flavors,

Makes 24 servings (about 3 cups)

1 serving is 2 tablespoons

 

Ingredients

  • 2 cups unsalted pecans
  • 2½ cups fresh basil
  • 1½ cups fresh spinach
  • ½ cup nutritional yeast
  • 5 cloves garlic
  • 1 cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper

 

Method

  1. Combine all of the ingredients in a food processor (or a heavy-duty blender).
  2. Blend until completely smooth. Stop and scrape the sides of the bowl a few times during this step.
  3. Store in a glass container and secure with a lid.
  Notes:
  • Keep in the fridge for up to 5 days.
  • This pesto freezes well. Store in a sealed glass container for up to 3 months.
 
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