Nut-free Garden Pesto

Nut-free Garden Pesto

Directions: 10 minutes
Servings: 2 cups
Allergens: None,
Express No-cook Vegetarian
Recipe submitted by Elie Touma, nutrition trainee


  • 4 ½ cups (146 g) of spinach
  • 3 cups (75 g) basil
  • 1 ¼ cups (80 g) parsley
  • 125 ml (½ cup) olive oil
  • 15 ml (1 Tbsp) lemon juice
  • 15 ml (1 Tbsp) salt


  • Food processor
  • Measuring cups
  • Measuring spoons
  • An airtight container


  1. Wash spinach, basil and parsley. Strain.
  2. Blend all ingredients in a food processor until the mixture is homogeneous.
  3. Pour pesto into an airtight container and refrigerate until ready to use.



  • This pesto is tasty in pasta, in a sandwich, in a salad, on pizza or mixed with yogurt to make a vegetable dip.


  • It can be stored for up to 7 days in the refrigerator or up to one year in the freezer.