Plant Based Pesto and a Few Thoughts on Family Dinner

Hello! It’s been such a long time since I’ve been here. I have to admit, it took quite the nudge to get me going again. You’ll notice that the lighting in the video is a bit off and the sound too, but I decided that perfect could wait. I hope you will forgive the imperfections and consider trying this plant-based pesto. It’s the same recipe that is included in my free ebook; I thought I’d turn it into a video to show you just how simple it is to put together.

Plant Based Pesto


  • 4 cups baby spinach
  • 2 cups fresh basil
  • 2 garlic cloves
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup plant based (vegan) parm
  • 1 tablespoon olive oil (optional)
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste
  • Plant Based Parm
  • 1/4 cup ground almond meal
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 1/2 teaspoon salt


  1. Place half of the basil and spinach in a food processor and pulse until coarsely chopped.
  2. Add the lemon zest, juice, garlic, vegan parm, salt and pepper. Pulse until combined.
  3. Add the remaining basil and spinach.
  4. Drizzle in olive oil while food processor is running. Continue processing until well combined.
  5. Season with additional salt, pepper and lemon juice to taste.


Great over pasta, as a spread on sandwiches or wraps, or even with crudité.

I also wanted to spend a couple of minutes talking about family dinner. I hope you enjoy the video, try the recipe and perhaps even more importantly, enjoy dinner together with your family. I’d love it if you would share  your thoughts, suggestions and ideas for future conversations. It’s good to be back .

With love,

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