I love vibrant, bright and full flavoured sauces and dressings like this! They make the best accompaniment to balance slightly sweet, rich and full-bodied offerings like pumpkin, sweet potato, polenta, eggplant, lasagna thick vegetable stews. This pesto is also an amazing dressing for a fresh leave salad, zucchini ribbons or tossed with cooked peas!


  • 2 bunches of fresh basil leaves
  • 1 cup or a good handful of baby spinach leaves
  • 1 cup of extra virgin olive oil
  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 cup of raw activated almonds
  • 1 Tb of nutritional yeast flakes
  • About 1/2 tsp of Celtic sea salt (more salt will soften the vibrant zesty-ness and less salt will high light the lemon, so best to start with less and add little by little tasting until you find your sweet spot)
  • Several good twists of freshly cracked black pepper
  • Love

How to make

  1. Blend all ingredients (except salt and pepper) until smooth and well combined. You can leave it a little chunky and textured if you like or blend until completely smooth if you prefer.
  2. Add the salt and pepper and season to your liking.
  3. Store on the fridge in a jar and cover the top with a layer of olive oil for up to 2 weeks.


About The Chef:

Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.

Simon offers conscious event catering, educational courses and personalized coaching that combine natural health principles, wholistic nutritional, modern psychology, traditional & contemporary food philosophy to help individuals create their own life changing food culture.

For information on Wholefoods medicine, recipes, workshops and courses, be sure to visit Simons Facebook page: Your Conscious Kitchen. or his Instagram Page

You can find Si cooking at Billabong Retreat every other weekend and most Thursdays and Fridays.