There is something perfect about pesto. It is so versatile. It can be used on pastas, as a sauce for crab cakes, a dressing for a salad, so many things! This nut free spinach pesto is no exception. It’s so vibrant and green that you’ll feel more and more healthy with every spoonful.
I love this recipe because sometimes fresh basil can be hard to come by. Maybe it’s not in season, or maybe it’s just too expensive at the store. By using dried basil in this recipe it still allows that basil flavor to come through while using a cost effective product like spinach. Who doesn’t love a little break on the wallet every now and again? Not to mention the spinach gives it the most beautiful color.
This gives you that great feel of pesto while still being dairy and nut free. The other thing I liked about this pesto is it’s ability to hold its color. A lot of times pesto will darken as it sits. This seemed to hold that nice green color for a lot longer. To store it I just pushed plastic wrap directly on the surface of the pesto and then covered it again and popped it in the fridge.
What’s your favorite way to make pesto? Better yet, what’s your favorite way to use it? Don’t forget to follow me on my social channels and subscribe below to never miss a recipe!
- 2 cups packed spinach
- 2 cloves garlic
- 1/4 cup + 2 tbsp grape-seed oil
- 1 tbsp dried basil
- 1/2 tsp salt (might need less, try 1/4 tsp and then add another 1/4 tsp if it's not enough)
- Add all ingredients to a blender (immersion/personal/jug/food processor)
- Pulse until smooth