Spinach and Basil Pesto

Today we're making a spinach and basil pesto with nut and dairy free options. This pesto contains "good fats" and other anti-inflammatory ingredients.

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Course: dinner

Cuisine: American

Keyword: pesto

Prep Time: 5

Total Time: 10

Servings:

Calories: 235kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 food processor

Ingredients

1 cup spinach
1 cup fresh basil
1 clove garlic
1/4 cup raw walnuts or sunflower seeds
1/4 cup nutritional yeast or parmesean
1 lemon juiced and zested
1/3 cup olive oil added slowly
1/4 tsp sea salt

Instructions

In a food processor, add all ingredients except olive oil. Process for about 1 minute.
Slowly add olive oil while the machine is going. Process until all ingredients are nicely mixed together.

Notes

Substitute kale, arugula, parsley or any green for spinach.

Substitute more spinach or any green in place of basil. Add 1 tbsp of dried basil if substituting fresh basil out.

Substitute any raw nut (pistachios, cashews, macadamia nut) in place of walnuts.

Use sunflower seeds or pumpkin seeds in place of walnuts for nut free option.

Substitute avocado oil for olive oil.

Substitute 3 tbsp of bottled lemon juice for 1 raw lemon.

Eat pesto on chicken, fish, or vegetables, on spiralized zucchini, gluten free pasta, rice, cauliflower rice.

Store leftover pesto in an airtight jar or container. Store in the fridge. Should be used within 5 days. Stir before using.

Nutrition