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Starseed Sacha Inchi Spinach Pesto


Preparation Time
5 minutes

Cooking Time

4 with pasta or 8 as a dip

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 2 garlic cloves
  • 30g vegetarian parmesan
  • 40g pine nuts
  • 100g spinach
  • 40g basil leaves, destalked
  • A generous pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Juice of 1 lemon
  • 2-3 tbsp. Lucy Bee Starseed Omega Oil
  • 1 chilli, optional for spice


  1. Add all ingredients to a food processor and blend until the desired consistency is achieved - you may need to scrape down the sides part way through, to mix properly.
  2. Transfer to a bowl and store covered, in the fridge, for up to 3 days.
  3. This is great stirred into gluten free pasta; with a burger; as a dip, or on top of Bolognese sauce, for a tasty twist.

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