American•healthy
Gluten-Free Dairy-Free Pesto
Extremely easy pesto recipe for chefs of all levels. This pesto pairs perfectly with any pasta. It is indeed gluten-free and dairy-free, and vegan!
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
1. Blend together basil, spinach, lemon juice, olive oil, and salt.
- 2
2. Taste (this is where you can add more salt or olive oil to your preference).
- 3
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
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!