I created this flavor bomb of pesto 4 years ago after going out to eat and having the most amazing pesto. At the time I was having a lot of issues consuming dairy, so I had to eliminate it from my diet. I wanted to create a version that was dairy free but still tasted just as good as the real deal. I’ve tried a variety of greens in this recipe such as; spinach, kale, arugula, but I have to say my favorite is using spinach. Feel free to play around with different greens while making yours.
What you will need:
- Fresh basil
- Fresh spinach
- Fresh Cilantro
- Garlic
- Olive oil
- Lemon juice
- Pine Nuts
- Hemp seeds ( I love adding these for extra protein and the nice texture it adds to the pesto)
- Celtic sea salt
You are going to add all the ingredients to your food processor or a high powered blender. I will process mine for about 30 seconds or until I reach my desired consistency. I like to keep my pesto thick but you can thin yours out if that is what you prefer by adding additional olive oil while it is processing. I store mine in a mason jar in the refrigerator for up to a week (if it lasts that long).
Here are some meals I like to use the pesto with:
Cilantro Pesto Caprese Pasta Salad
Dairy Free Hemp Seed Spinach Cilantro Pesto
Ingredients
- 1 cup basil
- Handful of cilantro
- Handful of spinach
- 2 garlic cloves
- 1/4 cup hemp seeds
- 1/4 cup olive oil
- 1/2 cup pine nuts
- 1 lemon juiced
- Pinch of Celtic sea salt
Instructions
- Pulse everything in food processor until you reach your desired consistency
- Store in mason jar in the refrigerator for up to a week