My family loves pesto!

In the spring, when all those lovely garlic scapes need picking, it’s all about fresh Garlic Scape Pesto.

In the summer, when the lemon basil is spilling out of the garden, it’s our favorite Lemon Basil Pesto and in the winter, after all the pesto in the freezer is gone, we start making Spinach Pesto.

Since spinach is readily available all year long,  it’s a great option when you’re craving something fresh and green in the middle of winter.

 I like to throw in a handful of fresh parsley if I have some on hand for the added nutrition and because it’s great for helping us detox heavy metals from the body.  It’s totally optional.  If you’re not a fan of parsley, you can just leave it out.

Lately, I’ve been using spinach pesto mixed with leftover quinoa and chickpeas.  It makes a delicious lunch!   I also love topping my salad with it!  It’s delish and filling!

If you’re looking for creative ideas on how to use Spinach Pesto, check out this post where I share all the ways we use pesto.

Dairy Free Spinach Pesto

Ingredients: 

• 2 cups fresh baby spinach, packed

• small handful fresh parsley (optional)

• 2 large garlic cloves

• 1/3 cup pine nuts or walnuts or sunflower seeds

• 1/4 -1/2 cup olive oil (this depends on how you’ll be using it.  I use less olive oil if using it as a spread)

• 1/8 cup nutritional yeast (new to nutritional yeast?  You can read more about it here.)

• 1 tsp fresh lemon juice

• 1/4 tsp sea salt

Instructions: 

In a food processor, process the basil, parsley, garlic, nuts, nutritional yeast, lemon juice and sea salt until coarsely chopped. Add olive oil and pulse until smooth.

Serve immediately or store in a sealed container or glass jar in the refrigerator.

If freezing, freeze individual portions in an ice cube tray until firm, then transfer to a plastic freezer bag or freeze larger portions in a half pint glass jar with lid.

Enjoy!

–Jen

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Print Recipe

Dairy Free Spinach Pesto

Course

appetizers, Sauces & Marinades

Prep Time

5 minutes

Servings

cup

Ingredients

• 2 cups fresh baby spinach
• small handful fresh parsley optional
• 2 large garlic cloves
• 1/3 cup pine nuts, walnuts or sunflower seeds
• 1/8 cup nutritional yeast
• 1 tsp fresh lemon juice
• 1/4 tsp sea salt

Course appetizers, Sauces & Marinades Prep Time 5 minutes Servings cup Ingredients 2 cups fresh baby spinach small handful fresh parsley optional 2 large garlic cloves 1/3 cup pine nuts, walnuts or sunflower seeds 1/8 cup nutritional yeast 1 tsp fresh lemon juice 1/4 tsp sea salt

Instructions

1. In a food processor, process the basil, parsley, garlic, nuts, nutritional yeast, lemon juice and sea salt until coarsely chopped. Add olive oil and pulse until smooth.
2. Serve immediately or store in a sealed container or glass jar in the refrigerator.
3. If freezing, freeze individual portions in an ice cube tray until firm, then transfer to a plastic ziploc bag or freeze larger portions in a half pint glass jar with lid.

Recipe Notes

Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com

Complete instructions at www.myhealthyhomemadelife.com/recipe/spinach-pesto-dairy-free/

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