Spinach Pesto - Oil-Free & Vegan

I went to the market Saturday to pick up some fresh fruit and veggies and some of our favorite dry goods (cashews, almonds, dates, coconut milk and so on.) The fruit store I went into was restocking their shelves and I noticed fresh spinach in a huge bag. I asked if I could have some since the spinach that was out was wilted. They said I could but offered it as a HUGE bundle, I mean it was like a bouquet of flowers but spinach. I excitedly took it and knew we'd find a way to eat it. After making fresh batches of V10 and a big salad I still had quite a bit left. I decided it would make a nice pesto, I looked up some inspiration and decided oil-free was a must. I used my recipe as a base and replaced the basil with spinach and added all of the dried basil I could find in my cupboard, 1/2 cup, turned out nice!

​Spinach, lemon, garlic, dried basil create a delicious flavor base added with water and pecans for extra creaminess, with cashews and a tiny bit of mustard for that "somewhat cheesy" flavor. How is it? Creamy, smooth, tasty, you can place it in the fridge or freeze it in cubes for later. We had it on pizza tonight and it was ammmmazzing, I'll share that next!
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Much love, Christa 

Spinach Pesto:
3 Cups Spinach
1 Cup Pecans (Walnuts or Pine Nuts)
1/4 Cup Cashews
1/2 Cup Dried Basil (1+ Cup Fresh)
1/2 Cup Water
1/4 Cup Lemon Juice
3-4 Cloves Garlic (1/8 Cup Chopped Rough)
1 to 1 1/4 tsp Sea Salt
1/2 tsp Ground Black Pepper
1/4 tsp Dijon Mustard 

Peaceful Preparation: 
Combine ingredients in a blender, blend until completely smooth. Use it on your favorite dish, store in a sealed container (lemon juice on top helps prevent darkening.) You can also freeze in an ice cube tray, silicone cups or as desired.