Spinach Walnut Pesto (Dairy-Free Basil Pesto)
Spinach walnut pesto is a simple, creamy, vibrant sauce that is so easy to make! Perfect for pasta, zoodles, pizza, wraps or dipping your favorite veggies, you are going to love how much flavor this recipe adds to any dish!
Servings 4
Calories 122kcal
Equipment
Ingredients
- 1 package basil 4 oz
- 1 lemon juiced large
- 2 tablespoons olive oil
- ¼ cup walnuts
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 tablespoon water or more see instructions
- 2 cups baby spinach 2 large handfuls
Instructions
- In a food processor, combine the basil, lemon juice and olive oil. Process about 30 seconds to 1 minute.1 package basil, 1 lemon juiced, 2 tablespoons olive oil
- Add the walnuts, salt, garlic powder, and 1 tbsp. water to the food processor and process on high until smooth (1-2 minutes).¼ cup walnuts, ½ teaspoon sea salt, ½ teaspoon garlic powder, 1 tablespoon water
- Add the spinach to the food processor (in batches if necessary) and blend until smooth.2 cups baby spinach
- Add additional water depending on how thick you want your pesto, 1/2-1 tablespoon at a time.
Notes
Storage:
- Store in sealed glass container in the fridge for up to 1 week. Note: color will start to darken after 3-4 days.
- To freeze pesto for later: Freeze in silicone ice cube tray until solid. Once solid, remove from tray and store in a freezer safe silicone bag or freezer bag for up to 2 months.
Nutrition
Calories: 122kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Fiber: 2g | Sugar: 1g
