This year at the Wichita Health & Wellness Coalition’s We All Eat event, we’re talking about how to increase your family’s vegetable intake. If you can’t make the event or you need a refresher, find all our tips & tricks on this post. At We All Eat, we’re also doling out samples of this Superfood Spinach Pesto.
So, let’s talk about it. This pesto checks all the boxes: real food ingredients, nut-free, dairy-free, gluten-free, a cinch to prepare, and all around delicious. Traditional basil pesto is great and definitely has its place, but THIS one is amazing. It can easily be made year round, when basil pesto is a fairly seasonal fare, at least here in Kansas.
We also love how many uses there are for pesto. It’s perfectly matched to pasta of course, but consider also using it with/on:
- veggie noodles
- roasted veggies, chicken, or fish
- pizza, sandwiches, & quesadillas
- soups & spaghetti sauce
- salad dressings or dips (thinned with more water)
Pesto is adaptable too. Switch up the oil if you like for avocado oil, hemp oil, walnut oil, or pumpkin seed oil. Instead of all pumpkin seeds, perhaps opt for a combination of pumpkin seeds, walnuts, and hemp seeds. Use roasted garlic instead of raw if you’ve got some of it on hand. Use good quality parmesan instead of nutritional yeast if you prefer. Even the greens can be swapped: use basil, kale, or a mixture, or heck — even carrot tops make a great pesto. So do garlic scapes! The possibilities are nearly endless. Whatever you do, make this pesto! Then, let us know what you think and tag #OriesFarmFresh on Instagram. We love hearing from you!
Superfood Spinach Pesto
- 2 small cloves garlic
- 1/3 cup olive oil
- 1 tbs. water, plus more to thin to desired consistency (optional)*
- 2 tbs. freshly squeezed lemon juice
- 1/2 cup raw pumpkin seeds
- 1/4 cup nutritional yeast
- 1/2 tsp. raw honey
- 1/2 tsp. sea salt
- 3 cups spinach, packed
- Place garlic cloves to food processor or blender and pulse to mince.
- Add remaining ingredients and process until smooth and creamy, stopping to scrape down the sides as necessary.
- Store in the fridge for about a week or the freezer for up to 3 months.
*Note: if you choose to make this in a food processor, you may not need to add any water; however, when making it in a blender, a touch of water will help get the mixture going to ensure it gets fully incorporated.