Spinach Tahini Pesto

Serves 3

5 mins prep

20 mins cook

25 mins total

An easy and tasty way to get some extra greens in! Powerhouse spinach mixed with buttery smooth pine nuts and creamy tahini combine to make this flavorful vegan spinach pesto.

2 servings

3 ⅓ cupsspinach

⅔ cupbasil

⅓ cuppine nuts

⅓ cuptahini

5 ⅓medium sized cloves garlicroasted

⅓ cupveggie broth (non tomato based), low sodium if needed

Himalayan pink salt to tastewill depend on how much salt is in your veggie broth, I used 1 teaspoon

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If you haven’t roasted the garlic, peel and mix with a splash of veggie broth. Wrap in tin foil, and/or parchment and roast at 400°F (200°C) in a regular or toaster oven, about 20-25 minutes, until garlic just starts browning.
Wash spinach and basil and place in a blender.
Add the garlic, once it is done, and the rest of the ingredients into the blender and pulse until combined. If you want to smooth, blend well. For a chunkier pesto continue to pulse until you reach desired consistency.