Spinach and Basil Oil Free Pesto

What is better than a big bowl of -anything really!- topped with a heaping dollop of fresh homemade pesto? If you read last week's post on how toppings helped me go vegan (with a super cute topping idea printable for your fridge!), you know I'm a fan of adding some fun into all my dishes. Pesto is definitely one of my go to sides or toppings for everything from pasta, pizza, baked sweet potatoes, veggie bowls, burgers, sandwiches and wraps, even salads! Pesto is one of those sauces that is bursting with flavor. I make my pesto by adding delicious avocado to add creaminess and richness, but you can add the traditional olive oil in addition to it, or as a substitute as well.

This recipe is super simple to make and in less than 10 minutes you can have it on the table. I love to always have some on hand to make any dish come to life. We're also adding some wonderful and iron rich spinach to the mix to make it even brighter and more nutritious. It's the bomb!

Put your aprons on! Enjoy your video, recipe and printable below! Let us know know what you like to serve it with in the comments below and don't forget to show us your pictures using the #brownble.

Spinach and Basil Oil Free Pesto

Yield: 1 bowl of pesto ⎮ Prep time: 10 minutes ⎮ Cook time: None

Ingredients

• 1/3 cup almonds, pine nuts or any nut of choice
• 1 large garlic clove
• 1 bunch of fresh basil
• A big handful of spinach
• 1/2 a ripe hass avocado
• 1/2 a lemon, juiced
• Water to thin out the consistency
• Sea salt and pepper to taste

Directions

1. Add the garlic and almonds (or nut of choice) to a food processor and pulse until grainy.
2. Add the basil, spinach, avocado, lemon juice, sea salt and pepper, and a bit of water (if making pasta you may add some of the hot pasta cooking water to warm it up right in the food processor!)
3. Process until creamy adding more water as needed so that you get a creamy consistency.
4. Taste and adjust the seasoning if needed.
5. Serve as a sauce with your favorite pasta, as a spread for panini, sandwiches or wraps, on top of baked potatoes or baked sweet potatoes, or as a topping for grain bowls or veggie bowls. Enjoy!