Basil-Spinach Pesto
 
3 cups packed spinach leaves, triple washed, de-stemmed, and patted dry
1 1/2 cups packed basil leaves, washed well, and patted dry
3/4 cup packed parsley leaves, washed well, and patted dry
1/2 cup extra virgin olive oil
3 T. vegetable or chicken broth (can use water)
1 T. nutritional yeast flakes , optional
1 T. garlic, minced
½ tsp. salt, to taste
½ tsp. white pepper
 
In a blender or food processor, place all of the ingredients and puree until smooth. Add additional water or broth, if necessary, to thin the puree so that it will drizzle off the end of a spoon. Use as a sauce and to add color and flavor to soups, grains, pasta, or vegetables.
 

Yield: 1 1/2 cups