Owen’s Pesto

4 cups baby spinach
2 cups fresh basil
2 garlic cloves
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 cup plant based (vegan) parm
1 tablespoon olive oil (optional)
1/2 teaspoon salt
fresh ground black pepper to taste

Plant Based Parm
¾   cup ground almond meal
3 tablespoons nutritional yeast
1 teaspoon onion granules
1 teaspoon garlic granules
1/2 teaspoon salt

Place half of the basil and spinach in a food processor and pulse until coarsely chopped.

Add the lemon zest, juice, garlic, vegan parm, salt and pepper. Pulse until combined.

Add the remaining basil and spinach.

Drizzle in olive oil while food processor is running. Continue processing until well combined.

Season with additional salt, pepper and lemon juice to taste.

Notes: Great over pasta, as a spread on sandwiches or wraps, or even with crudité.