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Dairy Free Spinach Walnut Pesto
Dairy-Free Pesto with olive oil and walnuts is a flavorful, plant-based sauce.
Prep:
5 minutes
|
Cook:
4 servings (1 cup)
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Easy
Ingredients
2–3 cups spinach leaves
½ cup basil leaves
½ cup walnuts (raw or toasted)
1–2 cloves garlic (I stick to 1 but add the second if you like a little more punch)
¼ tsp salt (more if desired)
pinch red pepper flakes
2 Tbsp olive oil (more if you want a thinner consistency)
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60-90 grams spinach leaves
12 grams basil leaves
50 grams walnuts (raw or toasted)
1–2 cloves garlic (I stick to 1 but add the second if you like a little more punch)
1.5 grams salt (more if desired)
pinch red pepper flakes
30 ml olive oil (more if you want a thinner consistency)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
1. Add all ingredients to a food processor and blend until a thick paste forms.
2. Drizzle in more olive oil if you prefer a thinner consistency.
3. Taste and adjust salt or add more garlic if you prefer.
4. Refrigerate in an airtight container.
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Nutritional Info
Storage
Notes
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