Vegan Pesto

Like every other recipe, I mainly just start with Minimalist Baker and then adjust slightly based on preference or ingredient availability.

Some notes:

  1. I use spinach or basil or a combination of the two, largely depending on whether or not I have extra spinach already in the refrigerator. Basil tastes better. A 50/50 mix is still good. All spinach is also fine, just less fine than if basil is involved.
  2. I scale back on the garlic (she recommends 3 large cloves for 16 servings; I prefer two.)
  3. Toast the pine nuts @ 375° F for 5-10 minutes, stirring every 2-3 minutes.
  4. Easy to make a large batch and freeze leftovers. However, only make one batch at a time in the food processor.

Photo by Caroline Attwood on Unsplash