Ingredients:
1/3 cup pine nuts
8 cups spinach leaves, packed
1½ cups basil leaves, chiffonade (cut into thin ribbons)
¼ cup olive oil
1 pinch sea salt
3 tablespoons aged balsamic vinegar
2 cloves garlic, minced
1 tablespoon nutritional yeast (optional)
sea salt and freshly ground pepper, to taste
Directions:
1. Place pine nuts on a parchment-lined baking sheet and toast for 6-8 minutes.
2. Toss the spinach and basil leaves together in a large bowl. Drizzle with enough olive oil to lightly coat and sprinkle with a pinch of salt.
3. In a pan on medium-low heat, add the balsamic vinegar and garlic. Warm through for about 5 minutes then toss the spinach and basil with just enough warm dressing to coat.
4. Sprinkle with toasted pine nuts and nutritional yeast (if using). Season with salt and pepper. Toss together to combine.
Serves 8