Dairy Free Spinach Pesto
Spinach Pesto with Cauliflower Gnocchi
I absolutely love this pesto! It is so easy to make, loaded with veggies, freezes well and can be both dairy free and nut free. I used spinach in this recipe but really any greens will do.
Toss it with your favorite pasta or pasta substitute, pour over chicken, use it to make my favorite Cashew Goat Cheese Torte… the sky is the limit!
Dairy Free Spinach Pesto
Ingredients:
- Ingredients:
- 3-4 cups basil
- 3-4 cups spinach or kale
- ⅔ cup pine nuts*
- 1 cup olive oil
- 5-6 cloves peeled garlic
- 1 tsp salt
- *omit pine nuts for a nut free and dairy free version.
Instructions:
- Place all of the ingredients in a blender and blend until its a texture you prefer.
- You can add more olive oil and as needed while blending.
- Taste and add more salt if necessary.
- Serve immediately or pour into jars and save it in the fridge.
- Enjoy!
Notes:
This will last in the fridge for about 1 week but also freezes well. I like to freeze mine in ice cube trays. After it’s frozen, remove the pesto cubes from the trays and store in a freezer safe container. Just pull out what you need when you need it.
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