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.
0 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.
1 Wash spinach and basil and place in a blender.
2 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.
