Spinach Pumpkin Pesto
You can use this surprising vegan pesto everywhere you use traditional pesto: on gnocchi, gluten-free pasta, baked potatoes, and slathered on Ryvita, oatcakes or gluten-free toast.
1-2 tsp crushed garlic
2 cups spinach
3 tablespoons lemon juice
½ tsp sea salt
Freshly ground black pepper to taste
1 cup fresh basil, packed
2 teaspoons prune paste
Optional: 1 tsp umami seasoning, 1 tsp nutritional yeast
1. Process all ingredients in a food processor until combined and smooth.
2. Spoon into a sterilized jar; keep refrigerated. This pesto also freezes well.
Here is the printable recipe file.