Spinach-Basil Pesto, oil-free

Author: Heather Leno
Servings: 1-1/2 cups Prep Time: 5-10 minutes
Ingredients:

1/2 cup sliced green ripe olives –NOT Spanish olives

1/2 cup pine nuts or walnuts

2 tbsp cold water

1 tbsp fresh lemon juice

2 cloves garlic

1 tsp Vegan Parmesan, opt

1 cup fresh basil leaves –or one small pkg.

2 cups fresh spinach leaves –loosely packed

1/4 tsp salt or to taste

Instructions:
  1. Put ingredients in the blender in the order listed above. Blend until it is the consistency you prefer. Depending on your blender, you may need to use a spatula a couple of times.
  2. Dish up and serve.
Notes:

Don’t throw in a few extra olives, been there, done that!  It definitely alters the flavor.  You can use the bottled garlic with good results.