7 Minute Plant Based Pesto By Hand
Pesto in 10 minutes with nothing but a knife. Alternatively, 10 seconds in a blender.
Equipment
- 1 Spice / Coffee Grinder (also you can use a blender to make it 10-second pesto)
- 1 Bowl
- 1 Knife
Ingredients
🥣 Pesto Dry Ingredients:
- 1 cups spinach
- ¼ cup basil
- 1 tbsp garlic minced
- 1 tbsp garlic granulated
- 1 tbsp nutritional yeast
- 2 tbsp pumpkin seeds raw hulled
- 1 tbsp flaxseed milled
- 2 tbsp sunflower seeds unsalted raw/toasted
- 1/32 tsp black pepper also called a smidgen (basically a tiny pinch)
💧Pesto Wet Ingredients
- 2 tbsp lemon juice squeezed, ideally
- 2 tbsp apple cider vinegar
- 4 tbsp water
Instructions
🔪 Pesto Directions:
- Wash and chop the spinach into fairly small pieces.
- Stack the leaves of basil on top of eachother then roll into a big cigar shape, pour on 1 tbsp lemon juice (so it stays green) and slice into ribbons, then roughly mince.
- Press on the garlic with the flat side of your knife to crush and remove it from the skin. (I also suggest
Pepin's Garlic trick/hack ).Sprinkle powdered/granulated garlic on-top of the garlic and use the edge of your knife to mince and puree the garlic a fine as you can. (see whypro chefs use this technique to mince garlic [usually with salt]) 
- Grind pumpkin seeds, nutritional yeast, and flax to a fine powder in your spice grinder. Add the powder to your spinach and basil
- Pulse sunflower seeds a few times, until they look chopped--you want some larger pieces to replace the pinenuts texture we aren't using.
- Mix everything together, very well, in a bowl. Add it to pasta, salads, my
pepperoni pizza recipe or really anything! Pesto is very versitile. 
