Spinach Pesto (Vegan and Nut-Free)
This spinach pesto packs in everything you love about a simple summer pesto but leave out the dairy and tree-nuts making it the perfect allergy friendly pesto for pizzas, pasta, and more!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Cuisine: American
Ingredients
Scale
- 4 cups Spinach
- 5 cloves Garlic (peeled)
- 1½ cups Fresh Basil
- ¼ teaspoon Kosher Salt
- ½ cup Olive Oil
Instructions
- Add 4 cups of spinach into a food processor or blender and pulse to make room for the remaining ingredients.
- Next add in 5 peeled cloves of garlic, 1½ cups fresh basil, ¼ teaspoon salt, and ½ cup olive oil.
- Blend on high about 30 seconds then scrape down the sides to make sure all of the larger pieces have mixed in and blend again.
- Store in an airtight container for up to 5 days.
Notes
Serving Suggestions
- Refrigerate- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze- Keep pesto in a freezer-safe container for up to 1 month and transfer to the fridge to thaw before using.
- Alternative Freezer Method- Freeze pesto in an ice cube tray. After about 2 hours transfer to a freezer-safe bag or container and store for up to 1 month.
Find it online: https://mylifeafterdairy.com/spinach-pesto-vegan-and-nut-free/