Vegan, Nut-Free Pesto
3 cups spinach (or other leafy greens - bok choy, kale, etc)
1 handful fresh basil leaves
2 tsp lemon juice
2 tsp wholegrain mustard
1.5 cup of oil (we use sunflower, but use your preferred oil)
Blend greens, lemon juice, mustard, and 1 tablespoon of Angel Food parmesan together.
Slowly add oil until the pesto reaches your desired consistency, blending after each addition.
Add second tablespoon of Angel Food parmesan. Blend for another 2 minutes or until smooth.
Serving suggestion: you can use this as a dip for your veggies and crisps, it’s also yummy as a pizza base or as your pasta sauce!