Vegan & Nut Free Spinach & Basil Pesto

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.