Cheese Free Basil Pesto Recipe that is vegan and gluten free, containing only healthy and nourishing ingredients.
There’s no denying the deliciousness of Pesto. When me and Marius were on holiday in Lloret De Mar, Spain (travel guide coming coming soon!) We ate a LOT of Pesto. We found a little cafe that did all kinds of wonderful Pesto dishes, Pesto pasta, Pesto pizza and pesto spread on panini’s. We were very frequent customers and ate our way through the entire menu.
This inspired me to create my own dairy free healthy version. The combination of fresh basil, pine nuts, garlic, and olive oil is a wonderful one that doesn’t disappoint.
Traditional pesto contain a lot of unhealthy fats due to the large amount of oil and cheese used. This is a pesto packed full of goodness and nourishing ingredients to make you glow. Bursting with herby and garlic flavour this is one you can make again and again.
This pesto recipe can be used as a dip, a pizza sauce, spread onto toast or with your favourite grain. In my case I chose quinoa for an extra protein hit. Also tastes delicious on roasted veggies. This is big on taste and flavour and tastes anything but healthy, you won’t miss the cheese at all. I promise!
- 1 1/2 cups fresh basil
- 1 1/2 cups spinach
- 1 1/2 tablespoons sun dried tomatoes
- 1/4 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 cloves garlic, peeled
- zest and juice of 1 lemon
- salt and pepper to taste
- water to blend
- Add all the ingredients except for the olive oil to a food processor and blitz until combined.
- Add the olive oil to the food processor and blend for another 30 seconds.
- Serve and enjoy.