Spinach Tahini Pesto
Try this Spinach Tahini Pesto recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- • 5 cups spinach
- • 1 cup basil
- • 1/2 cup pine nuts
- • 1/2 cup tahini
- • 8 medium sized cloves garlic (roasted)
- • 1/2 cup veggie broth (non tomato based)
- • himalayan pink salt to taste (will depend on how i used 1 teaspoon)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
If you haven’t roasted the garlic, peel and mix with a splash of veggie broth. Wrap in tin foil, and/or parchment and roast at 400 degrees in a regular or toaster oven, about 20-25 minutes, until garlic just starts browning.Wash spinach and basil and place in a blender.Add the garlic, once it is done, and the rest of the ingredients into the blender and pulse until combined. If you want to smooth, blend well. For a chunkier pesto continue to pulse until you reach desired consistency.
