- 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!