This versatile recipe can be used in pasta dishes, as a dip, spread on your favorite bread, on top of eggs, in casseroles or however else you want to use it! Its also vegan and nut free!


1 cup fresh basil leaves

2 cup baby spinach leaves

1/2 cup parsley leaves

1/4 cup raw sunflower or pumpkin seeds

2 clove garlic, peeled

juice of 1/2 a lemon

1/4 cup nutritional yeast

1/4 cup extra virgin olive oil

2-3 tbsp. water

salt and pepper to taste


In a food processor, combine the spinach, seeds, garlic, lemon juice and nutritional yeast. Pulse until it becomes a thick paste.

Drizzle in the olive oil and water and let the food processor run until you get the consistency you desire. Add salt and pepper. Adjust the flavors to your liking, adding more lemon juice, garlic or olive oil if you wish.

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Vevian VozmedianoComment