Dairy-Free Spinach Pesto | Paleo, Whole30
Servings: 4
Calories: 137kcal
Ingredients
- 3/4 cup packed spinach
- 3 tbsp raw cashews
- 1/2 tsp minced garlic
- 1 tsp lemon juice
- 1/2 tsp Italian seasoning
- 1/4 tsp sea salt
- 3 tbsp extra virgin olive oil
Instructions
- Toast the cashews in a small, dry sauté pan over medium heat until fragrant and lightly browned.
- Place all of the ingredients, except the oil, in a food processor. Pulse to combine.
- Slowly incorporate the oil while the machine is running, until a smooth paste-like consistency forms. Continue blending to thin the sauce to your preference.
- Serve over meat, stirred into spaghetti squash, or mixed with scrambled eggs. Store leftovers in an airtight container in the refrigerator.
Notes
- If you want to make a traditional basil pesto, simply substitute fresh basil for the spinach.
- I prefer using a food processor, but you could also try using a blender.
Nutrition
Calories: 137kcal | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 151mg | Fiber: 1g | Sugar: 1g | Iron: 1mg