I highly recommend making pesto from scratch. There’s something about the flavor of fresh basil that store-bought pesto cannot replicate. Here is my take on homemade pesto, gluten-free and dairy free of course! This recipe is indeed vegan, however, I recommend finding an egg-free pasta to pair with it 🙂
Ingredients:
Makes 6 servings
- 2 cups (4oz) Basil (stems & leaves)
- 1 cup spinach
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1/2 tsp kosher salt
- 1/4 cup pine nuts
Directions:
1.Blend together basil, spinach, lemon juice, olive oil, and salt.
2. Taste (this is where you can add more salt or olive oil to your preference).
3. Add pine nuts and pulse. We want bits and pieces of pine nuts in the pesto. Blending too long will result in very creamy pesto.
4. Add to pasta & stir (here I used Trader Joe’s GF Fettucinne which isn’t vegan, use your favorite GF/Vegan pasta).
5. Enjoy!
Notes:
Use 16oz of dried pasta or two packets of fresh pasta (18oz) GF Fettuccine from TJ.
Gluten-Free Dairy-Free Pesto
Equipment
- Blender
Ingredients
- 2 Cups Fresh Basils Leaves and Stems! Zero Waste 🙂
- 1 Cup Fresh Spinach
- 1 Lemon Juice
- 3 Tbsp Olive Oil
- ½ Tsp Kosher Salt
- ¼ Cup Pine Nuts + More for Topping
Instructions
- 1. Blend together basil, spinach, lemon juice, olive oil, and salt.
- 2. Taste (this is where you can add more salt or olive oil to your preference).
- 3. Add pine nuts and pulse. We want bits and pieces of pine nuts in the pesto. Blending too long will result in very creamy pesto.
- 4. Add to pasta & stir (here I used Trader Joe’s GF Fettucinne which isn’t vegan, use your favorite GF/Vegan pasta).
- Enjoy!