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Spinach Pesto

Prep Time5 mins
Total Time15 mins
Course: Appetizers
Servings: 8
Calories: 287kcal


  • 2 cups spinach
  • 2 tbsp dried basil
  • 1/2 cup parsley
  • 1/4 cup olive oil
  • 1/4 cup Parmesan cheese *I made Miyoko's nut parmesan, see recipe below
  • 1 cup toasted walnuts
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 1/2 tsp lemon juice


  • Place all ingredients in a food processor.
  • Pulse until combined.
  • Blend mixture and add more olive oil if needed until smooth or desired texture.
  • Enjoy!
  • Refrigerate remaining pesto in a glass jar.
  • *Nut Cheese:
  • Ingredients: 1 cup pine nuts, almonds or walnuts; 1 cup nutritional yeast flakes; 1/2 tsp sea salt
  • Nut Cheese Instructions: Put all ingredients in a food processor and blend until thoroughly combined. Store in a glass container in the fridge for 6-8 weeks.


Calories: 287kcal | Carbohydrates: 8g | Protein: 7g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 354mg | Potassium: 387mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 33mg | Calcium: 150mg | Iron: 3.2mg
Spinach Pesto

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