Place a few spinach leaves, garlic, pine nuts, basil and a little oil in the blender or food processor.
Cover and puree until leaves begin to look crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture
Add nutritional yeast and 1/8 tsp. salt.
Cover and process until spinach pesto mixture is smooth.
Serving
Suggestions
Serve over gluten-free/wheat-free pasta or spaghetti squash.
Originally Submitted
9/14/2012
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