Nut and Dairy Free Pesto

Published by livwelleatwell on

Nut and Dairy Free Pesto

free from: gluten, dairy, nuts and refined sugar (vegan and paleo friendly options)

Since I’ve recently cut out tomatoes I’ve had to get more creative with my sauce options. Earlier this week, I shared a dairy free alfredo sauce and decided to take it a step further with this Nut and Dairy Free Pesto recipe.

Traditional pesto has always hurt my stomach between the nuts and cheese, but it tastes SO good so I was determined to make an easier to digest option.

This recipe is made without gluten, dairy, nuts and refined sugar. It is also vegan depending on what you pair it with!

I had it on top of Chebe gluten free pizza crust, Canadian bacon, pineapple (don’t hate), and Vevan vegan mozzarella.

The following makes two servings of Nut and Dairy Free Pesto:

  • 1/4 cup avocado oil
  • 1 1/2 cup spinach leaves
  • 2 tbsp lemon juice
  • 1 tbsp garlic powder (omit and use garlic infused oil if Low FODMAP)
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp basil
  • 1/8 tsp oregano
  • 1/8 tsp parsley

Add all ingredients to a food processor or high speed blender. Put avocado oil in first as it makes blending easier. Blend on high. If having a hard time blending, add more oil as needed.

Continue to blend until spinach is fully broken down and ingredients are mixed well. Once it looks like a thick sauce, it is done.

If adding to pizza or baked pasta, add to dish and bake as needed. If putting on top of precooked item like noodles, warm sauce in saucepan for a couple minutes then add to dish. Enjoy!

1 Comment

Debra Guzzardo · June 18, 2021 at 2:49 pm

Excited to try this new pizza crust. Would love to try on the grill.

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