Pesto Sauce

Yield: 8 servings


• 3 cups packed fresh basil leaves, washed, dried, and with thick stems removed
• 1 cup packed fresh spinach leaves
• 6 garlic cloves, crushed
• ½ cup pine nuts or walnuts ideally previously soaked
• ½ cup total: use any one of these: extra virgin olive oil, avocado, walnut,
pumpkin seed or flax seed oil
• ½ tsp mineral salt
• Black pepper to taste


Add all ingredients to food processor in order of appearance. Pesto will become a
thick paste. Add more oil according to taste. Pesto will keep in refrigerator for only
5 days. Freeze to keep for longer (up to one year).

Tasty Variation:
Add ½ cup of freshly grated parmesan cheese or replace basil with cilantro for
Cilantro Sauce!