After a long hike last weekend, I was craving Veggie Pizza. When we’re camping, I love the taste of grilled veggies and pizza crust. Not to mention some tasty Pesto for the sauce!
My boys were also asking for pizza, it was a Friday night after all. But in this household, we don’t do traditional, greasy, calorie loaded pizza. Ok, maybe once in a blue moon and only at the Country Dairy. (Confession, I totally ate my husband under the table when we had their BBQ Chicken pizza!)
I like to make our pizza’s myself. That way I can control the ingredients and know that it’s healthier for us.
Normally, I would make basil pesto, but since my basil plants on my deck garden are still fairly small, I needed to choose something different.
I did however, have a gigantic bundle of organic spinach that I had just gotten. And so, it was decided. Spinach pesto! But, having never made spinach pesto before, I needed a little help. I searched through a bunch of online recipes, but they all called for so much oil. I am by no means a great chef, but I do a decent job of creating my own recipes from time to time with the help of some guidelines from what i’ve read and done in the past. And I wanted to make a “Healthy” version.
My Husband lovingly calls me a food snob! LOL I would have to agree with him. After losing over 60 pounds (over the course of time) and keeping it off, I have truly found what works for me. Clean Eating !!! And if it works for me and I am the primary chef in the house, then it works for my family, too. If they like it or not!! 🙂
Most of the recipes I read called for pine nuts. I love pine nuts. They are AWESOME toasted and sprinkled on a microgreen salad! (Thank You Ultimate Reset for that!!!) But since completing the Ultimate Reset a few weeks ago I hadn’t replenished my stash. Not to mention they can be pricy little buggers. But I did have some raw cashews. During my food snobbery (I think this is short for trying to make everyone around me a healthy vegan), i’ve learned that these things can come in very handy. I’ve used them in soups, dips, faux cheese spreads and much more.
The next thing I used was some nutritional yeast. This helped give it a little flavor burst. I’ve used nutritional yeast on popcorn instead of butter, soups and yes, that faux cheese i mentioned earlier. I guess that will have to be another blog post!
Here is what my finished pizza looked like before I cooked it.
I’m not a professional photographer, so don’t judge me!!
Those are a few basil leaves on top. New to me this year is the purple basil. Don’t think it tastes any different, but I liked the color. I did however find some Lime Basil that I put on. I’ll have to come up with a good recipe for that once it grows bigger!!
That is not cheese on there, it’s nutritional yeast. Yes, it’s really that good!! Try it 🙂
The pesto turned out so good that I nabbed some of the cut up veggies for the pizza and ate the pesto like a dip. Heaven!! It was sooooo good.
Like my cool Hosta Leaf plate! I got it last weekend at the Ludnington farmers market from Frog Pond Pottery! She’s got some really cool stuff. Pottery from nature! Love it.
Enough chit chat, here is your recipe, kids. Try not to eat the entire batch!!
Yummy Spinach Pesto
Makes about 1 Cup (probably a little more)
4 Cups spinach, washed
1/4 C whole raw cashews
1/4 C EVOO (Extra-Virgin Olive Oil)
2 cloves garlic
1/2 teaspoon salt, or to taste
1 T nutritional yeast (optional)
If you have a Vitamix, dump all ingredients in and use the tamper to push things down as you blend. Blend until smooth.
If you’re using a food processor or immersion blender, roughly chop the spinach, cashews and garlic. Pulse all ingredients until pesto is smooth.
You’ll end up with a beautiful bright green pesto that you can serve with veggies, breadsticks, or as a sauce for pasta, pizza or grilled/steamed veggies.
Calories: 48 (1 Heaping Spoonful)