My husband has perfected this (believe it or not) dairy-free, pine nut-free, basil-free version of pesto (don’t get me wrong, I love basil, but spinach is far easier to come by). And it tastes incredible! This recipe makes roughly 4 cups. And it is SOOOO easy- just blend all of the following ingredients together in the food processor until smooth. Voila! We typically enjoy this pseudo-pesto over egg noodles, as a veggie dip, on crackers, on fish. If you’re daring, use it instead of the typical spread over Oysters Rockefeller.
Pesto
My husband has perfected this (believe it or not) dairy-free, pine nut-free, basil-free version of pesto (don't get me wrong, I love basil, but spinach is far easier to come by). And it tastes incredible! This recipe makes roughly 4 cups.
Ingredients
- 2 cups Cashews
- 2 cups Walnuts
- 1 lb Spinach
- 1.5 cups olive oil
- 2 tbsp Lemon Juice
- 1 Head garlic
- 1 tsp Salt to taste
- 1 tsp Pepper to taste
Instructions
- Combine all ingredients in a processor and pulse until coarsely chopped.
- Salt and Pepper to taste
The recipe that I need to try immediately at home. I can not wait to get started it!