This dairy free pesto recipe screams summer! Made with fresh basil leaves, spinach, pine nuts, garlic, and extra virgin olive oil it’s the perfect sauce for chicken, fish, or veggie pasta and only takes 5 minutes to make! Paleo, Whole30, and Vegan too!
- Combine basil leaves, spinach, pine nuts, garlic, and salt in a food processor and process until ingredients are very finely chopped.
- Scrape down the sides of the food processor bowl and add the olive oil. Process again until a smooth paste has formed (about 15 seconds).
- Taste and adjust. Taste the pesto and add more salt, pepper, or garlic as needed.
- Store pesto in a small container and refrigerate for up to 1 week.
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Keywords: paleo, whole30, spinach pesto, spinach and basil pesto