Description
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!
Ingredients
Scale
- 2 cups packed fresh basil leaves, about 2 large bunches
- 2 cups fresh spinach leaves, packed
- 3 cloves garlic
- 1/3 cup raw pine nuts or walnuts, almonds, pecans
- 1 teaspoon sea salt
- 1/2 cup extra-virgin olive oil
Instructions
- 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.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 76
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 8.4 g
- Carbohydrates: 0.7 g
- Protein: 0.4 g
- Cholesterol: 0 mg
