Vegan, Nut-Free Pesto

Delicious as a dip, or for stirring through pasta and potato salads.

Ingredients

• 3 cups spinach (or other leafy greens - bok choy, kale, etc)

• 1 handful fresh basil leaves 

• 2 tsp lemon juice

• 2 tsp wholegrain mustard

• 2 Tbsp Angel Food Dairy-Free Parmesan

• 1.5 cup of oil (we use sunflower, but use your preferred oil)

Instructions

1. Blend greens, lemon juice, mustard, and 1 tablespoon of Angel Food parmesan together.

2. Slowly add oil until the pesto reaches your desired consistency, blending after each addition.

3. 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!