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.
Prep Time 15 minutes
Total Time 20 minutes
Course Side Dish
Servings 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