Spinach Pea Pesto

Course Appetizer
Cuisine American
Author Brandi Doming


  • 3 cups fresh packed spinach
  • 1 cup cooked peas
  • 1/4 cup pecans (lightly toast them if desired)
  • 2-3 large cloves of garlic
  • Juice of 1 lemon and 1 teaspoon of the lemon zest
  • 2 tablespoons of nutritional yeast
  • 1/2 teaspoon dried oregano spice or use 1 teaspoon dried Italian spice mix
  • 2-3 tablespoons of water, depending on desired thickness
  • 1/4 teaspoon sea salt


  1. Add all the ingredients into a food processor. Pulse until thick and creamy. Taste and add any additional salt/spices, if desired. Process again until super smooth, at least a minute or two. Should be silky smooth and delicious! Serve with homemade tortilla chips, veggies or over pasta. I love this as a dip and also warmed up over pasta, it is delicious!
  2. Optional Homemade Garlic Tortilla Chips:
  3. Preheat oven at 400 degrees. Stack 4 whole wheat tortilla chips on top of each other. Cut in halves, then fourths. Sprinkle with sea salt and garlic powder. Bake for about 10 minutes or until golden brown.