Feast of Green
Spinach and Tahini Pesto

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  • 3 cups baby spinach
  • 3/4 cup basil leaves
  • 1/4 cup fresh lemon juice (~juice of one medium lemon)
  • 6 garlic cloves
  • 2 1/2 tablespoons tahini
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 – 1/3 cup olive oil

Combine spinach, basil, lemon juice, garlic, tahini, and salt in the bowl of a food processor and pulse to combine.  Slowly pour in the olive oil until your desired consistency is reached.  (The sauce is meant to be thicker than a traditional pesto but can be thinned with additional olive oil.)

Use on toast, meats, fish, vegetables, or salads.  I put it on this flax bread and topped the whole thing with an olive oil fried egg.  Enjoy!

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When you don't know where to start with your nutrition, you're left feeling confused and frustrated. At Feast of Green, we create personalized lifestyle plans so you can be comfortable in your body.