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Dairy-Free Pesto

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A DAIRY-FREE VERSION OF THE CLASSIC PESTO. NO ONE WILL EVER KNOW THE DIFFERENCE!

This one is a no brainer and something I make in bulk and store it in the freezer for easy quick meals. Great on almost anything!

I use walnuts instead of pinenuts most of the time simply because pinenuts are kinda expensive for the amount of pesto we go through! ⁠⠀
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I also like to superfood my pesto with either baby spinach or using fresh spirulina from Simpliigood⁠ (use code healthyishandhappy for 10% off!).  This spirulina packs a nutritional punch without the nasty flavor usually associated with spirulina.  I highly recommend it!
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Here is my quick and simple recipe.⁠⠀

Yield/Servings: 1 cup
Author: Riyana Rupani
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Dairy-Free Pesto

Dairy-Free Pesto

delicious over literally everything!
Preparation time: 5 MCooking time: Total time: 5 M

Ingredients:

  • 2 cups packed fresh basil
  • 1 cup packed baby spinach or 1 pod of Simpliigood fresh spirulina thawed 
  • 1/4 cup walnuts or pine nuts... pinenuts are super expensive in SG! (if nut-free, use sunflower seeds)
  • 3 large cloves garlic, roughly chopped
  • 2 Tbsp lemon juice
  • 4 Tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp chili flakes (optional)
  • 1/3 cup extra virgin olive oil
  • water if needed to get the consistency you are after.

Instructions:

  1. To a food processor, add the basil, spinach/spirulina, nuts, garlic, lemon juice, nutritional yeast, chili flakes, and salt and blend on high until a chunky paste forms.
  2. drizzle in the olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp of water at a time until the desired consistency is reached
  3. Taste and adjust flavor as needed
  4. Stores in the fridge for a week and in the freezer up to 1 month or more.
Created using The Recipes Generator

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