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Pesto Spinach


  • 3/4 cup baby spinach leaves

  • 1/4 cup and 2 tablespoons fresh basil leaves

  • 1/4 cup toasted pine nuts

  • 1/4 cup grated Parmesan cheese

  • 2 cloves garlic, peeled and quartered

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1-1/2 teaspoons fresh lemon juice

  • 1/4 teaspoon lemon zest

  • 1/4 cup melted extra virgin coconut oil

Total Time: 20 min Prep: 20 min Cook: 0 min
Yield: 12 Level: easy


  1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons melted coconut oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining melted coconut oil into the mixture while processing until smooth.