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No cheese please! A flavoursome, healthy green pesto.

Dairy Free Spinach Pesto - Recipe

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

Ingredients

  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

Method

  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.


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