Easy Vegan Oil-Free Pesto


  • 2cups basil leaves
  • 2cups baby spinach (or other 'light' leafy green like arugula or baby kale)
  • 1medium tomato quartered
  • 4cloves garlic
  • 1lemon juiced (about 2 tablespoons)
  • 1cup organic raw pepita pumpkin seeds
  • Sea salt and freshly ground back pepperto taste


  1. In a food processor (or blender on low speed), add the basil leaves, baby spinach (or other greens), tomato, garlic, and lemon juice. Process until just blended and reduced in volume.
  2. Add the pepitas and process until blended but still chunky, stopping to scrape down the sides as needed. (See notes.)
  3. Season with sea salt freshly ground black pepper to taste.

Author: healthymidwesterngirl.com/easy-vegan-oil-free-pesto/