Basil Spinach Pesto Sauce – Dairy Free

Ingredients

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.