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a delicious anti-inflammatory addition to your meal.

Spinach & Basil Pesto

Dr. Jill Shainhouse, ND
Packed with antioxidants and anti-inflammatory properties.
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Course Snack

Ingredients
  

  • 1.5 cups baby spinach leaves
  • 3/4 cup fresh basil leaves
  • 1/2 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil, divided
  • 4 cloves garlic, peeled and quartered
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Place spinach, basil, pine nuts and parmesan cheese, 2 tbsp olive oil, garlic, lemon juice, salt, lemon zest and pepper into a food processor.
  • Blend until nearly smooth, scraping the sides of the bowl with a spatula as necessary.
  • Drizzle remaining olive oil into the mixture while processing until smooth.
  • Enjoy over gluten-free pasta, as a pizza base, a veggie dip or as an addition to your favourite sandwich!