Basil Spinach Pesto Sauce – Dairy Free


1/2 cup walnuts or pine nuts

3 cloves garlic minced

2 handfuls baby spinach

4 cups fresh basil leaves

1/2 lemon juiced

1 cup olive oil

Sea Salt

Black Pepper

  1. Pan toast the walnuts on a skillet over medium-high heat for 2 minutes. Toss frequently. Do not use oil. 
  2. Add minced garlic and walnuts to a food processor or blender and pulse for a few times.
  3. Add the remaining ingredients except the olive oil and blend for a few minutes.
  4. While on a low speed, slowly add the olive oil and blend until fully mixed (should be a thick paste.)
  5. Season with sea salt and pepper.
  6. Use immediately or store in the refrigerator up to 4 days or in the freezer.
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