Basil-free pesto, let’s go

Basil-Free Pesto, Let’s Go

Sometimes you just want some pasta- enter spaghetti squash to save the day in an incredibly healthy and easy way. But then, of course, you have no pasta sauce. What will you do? Well pretty much anything green in your food box can solve that problem in no time. All you really need to make pesto is greens, nuts, and oil. No, it won’t taste exactly like your classic pesto, but it’s still pretty darn good, super healthy, and requires no grocery store run. See the recipe below and feel free to mix it up with whatever greens come your way in the future as well!

Servings: 4 servings of sauce


  • 1.5 cups of greens, packed in there: I did a mix of spinach and kale
  • 1/4 cup of nuts you have on hand- I used a mix of pecans and walnuts
  • 3-4 tbsp of olive oil
  • 1-2 additional tbsp of water if your blending efforts are failing
  • Pinch of salt and pepper for taste at the end


  • Pack as many greens into your 1.5 measuring cups as possible
  • Add all ingredients into magic bullet or blender of choice. I used the smallest container that comes with the magic bullet. If using a large blender or larger magic bullet cup maybe try doubling the recipe to make sure it can really chop it up
  • Add in a tbsp of water or two if your blender doesn’t seem to like the recipe. Mine needed a bit more liquid to get going
  • Bake your spaghetti squash at 400 degrees for 45 minutes
  • Top it off with a scoop of your “pesto” and protein of choice (I’m a big fan of chicken sausage)