I love a good pesto during the summer. In the past I have not had particularly great success with making my own pesto. I just never felt like I got the flavor and texture correct. And now, since going dairy-free, I have to consider pesto without the Parmesan cheese. I decided to mesh a couple of recipes together to create this dairy-free pesto to go over a roasted tomato and white bean pasta dish. It was delicious! And the leftover pesto is great for topping homemade pizza or using for a pita bread dip.
SPINACH PESTO
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2 1/2 c. baby spinach
1/2 c. fresh basil leaves
1/2 c. walnut pieces
2 cloves garlic, minced
juice of one lemon
2 Tbsp nutritional yeast
1/4 c. olive oil
salt and pepper to taste
1/8 tsp cayenne pepper
Add the spinach, basil, walnuts, garlic, and lemon juice into the bowl of a food processor. Pulse until everything is broken down into small pieces. Add the nutritional yeast, olive oil, salt, pepper, and cayenne. Whirl until the pesto is smooth.
Oh Im defenitely going to try this one when Im at home! Thanks for sharing
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