I love pesto. It’s so versatile and easy to add to meat, vegetable, pasta, and zoodle dishes. My pesto is vegan and nut free and quite delicious, if I do say so myself. I don’t miss the cheese or the nuts. If you can tolerate goat or sheep’s milk cheese though, goat parm goes very well with this recipe.
When I make it, I make big batches of it to keep in the freezer.
Having it ready to go in serving size baggies makes it easy to whip up a quick dinner that would normally be laborious if you waited until dinner time to make the pesto.
I fill small zipper bags with 1/4 Cup servings, roll them up, place them in a bigger bag and pop them in the freezer.
When I’m ready to use one, I place a baggie in a bowl of warm water while I’m preparing the other dinner ingredients. When it’s defrosted, I snip the bottom corner of the bag and squeeze out the pesto into whatever dish I’m making. Fast, no mess, and a simple way to add a lot of flavor to a wide variety of meals.
Vegan Spinach & Basil Pesto
*Makes about 3 Cups
10 Cups of Organic Baby Spinach (don’t worry about the stems)
1/4 Cup of Fresh Organic Oregano, packed
3 Four Ounce Packages of Organic Basil (or basil from your garden)
8 Cloves of Organic Garlic, peeled
1 1/2 Cups of Organic Olive Oil
Juice of 1/2 of a Small Organic Lemon
1/2 teaspoon of Sea Salt
You may have to do the pesto in two batches depending on the size of your food processor. I slowly break down all of the greens first, scraping down the sides, before I add any of the other ingredients. This way, I don’t have to worry about making two separate batches. Once all the greens are purified, add the garlic and turn the processor on high. Slowly begin to drizzle the olive oil into the greens and mix until smooth. Add the juice and salt and continue to mix until you reach the pesto texture you like.
A little goes a long way. I find it much more economical to freeze it in small batches rather than large because often, a portion of the larger batches ends up going to waste.