Spinach Pesto (Dairy-Free)

  • Makes around 280g of Pesto.
  • No cheese – still full flavoured.
  • Use as a condiment, dip or stir-in sauce.
  • Spread over vegetables, fish or halloumi before grilling.

Roasted Almonds, Blanched 250g (Sussex Wholefoods)

150g Roasted Blanched Almonds. The roasting process give these Almonds a richer flavour which combines well with the other ingredients to help create a pesto flavour without the use of cheese.

Clearspring Italian Extra Virgin Olive Oil 500g

4-6 Tbsp Extra Virgin Olive Oil. It is best to this rather than ordinary Olive Oil as it has a richer flavour suited to these raw, fresh ingredients.

Lemon Juice 250ml (Sunita)

2 tsp Lemon Juice.

Other Ingredients

  • 60g of Baby Spinach
  • 30g fresh Basil
  • 2-3 cloves of Garlic


  1. Grind the Roasted Blanched Almonds in a coffee grinder or food processor until you have a medium-fine powder.
  2. Add these along with the rest of the ingredients into a food processor or liquidiser.
  3. Blend into a smooth paste. The pesto is now ready to use.
  4. Any remainder can be transferred to an airtight container or into sterilised jars and topped off with a layer of olive oil.
  5. Store in the refrigerator for up to two weeks.