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Dairy-Free Pesto You Can Eat on ANYTHING

Posted Oct 24 2012 10:00am

This recipe will officially help you Fit Yo Pants !

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

Make it:

  • 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!

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