Spinach & Pepita Pesto {Gluten-Free, Vegan & Paleo Option}


  • 3 cups spinach
  • 1/2 cup raw pepitas (hulled pumpkin seeds)
  • 1/3 cup freshly grated Pecorino Romano (or nutritional yeast for vegan/paleo)
  • 3 cloves fresh garlic
  • 1/3 cup extra virgin olive oil
  • pinch of salt & pepper, to taste


  1. Combine all of your ingredients into a food processor.
  2. Process on high until all of your ingredients come together in a smooth paste.
  3. Use right away, or save in an airtight container such as a mason jar for later use. This should last for about a week in the refrigerator.Enjoy!


© 2013 So...Let's Hang Out. All rights reserved.