I love the flavors of a good pesto, and how it can transform a simple dish into something delicious.  Unfortunately, finding a dairy-free option at the store can be tricky, and I don’t always keep fresh basil on hand to make my own.  There are a few great versions available at Whole Foods Market, if you’re interested in buying one~  but it’s actually really simple to make!
 
All you need is a food processor, and a few simple ingredients.  Traditional pesto is done with fresh basil, pine nuts, and parmesan cheese, but of course I switched things up to make it more convenient and Paleo-friendly.
 
First, I swapped the basil for spinach (because we always have spinach on hand & I actually love the flavor it gives).  I then ditched the pine nuts, mainly because they’re expensive and I don’t feel like they’re necessary.  I used cashews instead~  they give that toasty “nutty” flavor, and also serve as a great replacement for the Parmesan cheese.
 
Just a couple minutes of prep time, and you’ve got the perfect pesto that you can use in so many ways!  Spread it over chicken or fish for a burst of fresh flavor, or stir it into spaghetti squash as a “pasta sauce”.  I also love what pesto does to scrambled eggs~  just mix in a tablespoon or so after cooking!
 

 
Let me know if you give this a try, and tag me in your Instagram photos so I can see how you decide to use it!

 

Print Recipe

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
Filed   dips sauces, Whole 30