Vegan & Gluten free Pesto

Vegan & Gluten Free Pesto
Prep Time
10 mins

You will not want to buy pesto again, once you realise how quick and easy this version is to make and it keeps in the fridge for at least 7 days. Swap the nuts and the herbs to create your own versions.

Course: Sauce
Servings: 250 g
  • 65 g Fresh spinach
  • 25 g Fresh Basil
  • 10 g Fresh garlic peel not chopped
  • 40 g Pine Nuts You can use walnuts, almonds or pecans
  • Juice of half a fresh lemon
  • pinch of salt
  • 75 ml Organic cold pressed olive oil
How to make
  1. Place all the ingredients in a nutribullet and blitz until you have a smooth paste.

  2. Do not heat of cook with this sauce. Instead toss it into the dish you are making to preserve the nutrients.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *