Wow, this summer has proven to be super busy already, but not busy enough that I don’t get to spend time in the kitchen making some more recipes 😉
Kicking off the (second) holiday weekend (when the Fourth of July lands on a Wednesday, I feel like both weekends are a holiday weekend of sorts?) with an easy peasy vegan pesto that is perfect for dipping, using as a pasta or potato salad sauce, or smearing on some toast with a sprinkle of hemp seeds and crunchy walnuts or pecans!
All you need is the following:
Extra Virgin Olive Oil
That’s it! Oh and a high speed blender, that always helps! Now, this recipe is nut free and dairy free, so no worries about any allergy fears, and you honestly won’t even miss the cheese or nuts in here- it tastes creamy and delicious on its own!
Let me know what you think in the comments below! Happy Friday, banana fam!
- 1 cup basil
- 2 cups spinach
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 2 cloves of garlic, chopped
- sprinkle of pepper
- Place all ingredients in a blender.
- Blend until creamy.
- Store in the fridge for up to a week!