Start by washing the fresh spinach and basil leaves thoroughly. Remove any tough stems from the spinach to ensure a smooth blend. Peel the garlic cloves and set everything aside.
In your food processor, combine the fresh spinach and basil leaves. Pulse a few times until they are roughly chopped.
Next, add the garlic cloves, nutritional yeast, and sunflower seeds into the food processor. Blend until these ingredients are finely chopped and well incorporated.
With the food processor running, slowly drizzle in the olive oil. This helps to emulsify the ingredients and create that creamy pesto texture. Keep blending until everything is thoroughly combined and smooth.
Add the salt and, if using, the nutmeg. Blend again to mix the seasoning thoroughly. Taste and adjust the seasoning as necessary to suit your preference.
Transfer your Vegan Spinach Pesto (Nut-free) to a storage container. You can enjoy it immediately or refrigerate it for later use. It can stay fresh in the fridge for up to a week.
