free from: gluten, dairy, nuts and refined sugar (vegan and Low FODMAP 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.
Recipe Details
This recipe is made without gluten, dairy, nuts and refined sugar. It is also vegan depending on what you pair it with!
It is amazing for pasta or pizza, be sure to share your creations in the comments!
Pesto Ingredients
- Avocado oil
- Spinach
- Lemon juice
- Garlic powder
- Pepper
- Salt
- Basil
- Oregano
- Parsley
Substitutions:
To make this nut and dairy free pesto Low FODMAP, remove garlic powder or swap the oil with a garlic infused oil.
You can also swap the spinach for kale, or a mix of both. I’ve tried each and it’s delish either way!
Nut and Dairy Free Pesto
Ingredients
- 1/4 cup avocado oil
- 1 1/2 cup spinach
- 2 tbsp lemon juice
- 1 tbsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 tsp basil
- 1/8 tsp oregano
- 1/8 tsp parsley
Instructions
- 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!
Excited to try this new pizza crust. Would love to try on the grill.