My man likes to say that “ pesto is fancy-people ranch ,” and I think he’s right. Pesto is one of those condiments, like ranch, that tastes good on just about anything. And it makes most things taste a whole lot better.
Since I’m kinda enjoying the dairy free life right now (thanks to the Whole30 ), I wanted to create a dairy-free pesto that tasted just as amazing as the original version. The secret ingredient? Lemon juice (not pictured!), which adds the same tang that parmesan cheese does in standard recipes. I also bulked up this recipe with fresh baby spinach — basically for volume.
You’ll need (makes 6-8 servings):
about 4 cups fresh basil
about 2 cups fresh spinach
1/2 cup olive oil. I used a garlic version from Trader Joe’s. If you don’t have garlic olive oil, add a clove or two of garlic to the mix.
juice from one lemon
3/4 cup pine nuts (toasted if you like — mine weren’t)
lots of salt and pepper
In your food processor, blend the greens down.
Add pine nuts and blend those.
Drizzle olive oil through the spout as you continue to blend.
Add lots of salt and pepper to taste.
You can eat this stuff on literally ANYTHING. I first tried it on spaghetti squash, but I think it would be amazing on any meat (chicken or steak, especially) and veggies. All the flavor, none of the bad stuff. A total Fit Yo Pants -worthy condiment!