Vegan Spinach Pesto
Ingredients
-
1
cup
spinach
-
1
cup
basil
-
½
cup
pine nuts
-
½
cup
tahini
-
8
cloves
garlic, roasted
-
½
cup
veggie broth
-
to taste
Himalayan pink salt
Instructions
- Roast the garlic by wrapping it in foil and baking at 400°F (200°C) for 20-25 minutes until browned.
- Wash the spinach and basil, then place them in a blender.
- Add the roasted garlic and the remaining ingredients to the blender.
- Pulse until combined, blending longer for a smoother consistency or shorter for a chunkier pesto.
Nutrition Facts (estimated)
Servings
3 cups
Calories
415
Total fat
36g
Total carbohydrates
16g
Total protein
12g
Sodium
78mg
Cholesterol
0mg
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