I love pesto but so many of the recipes contain dairy which I cannot eat. This dairy free pesto combines the delicious flavours of basil, spinach and parsley. Instead of using pine nuts which can be very expensive I use pecans. Adding in olive oil, garlic, lemon juice and sea salt makes it creamy and dairy free.
This dairy free pesto recipe is one of my favourite recipes from my first cookbook, Finally… Food I Can Eat! If you are looking for more gluten free, dairy free recipes, be sure to check out Finally… Food I Can Eat! It comes in printed or ebook version.
I actually grow my own basil, parsley and spinach on my vertical, aeroponic tower garden. It takes up less than 3 square feet in my kitchen and I always have fresh organic produces at my finger tips. You can check out the Tower Garden here. They are available in the USA, and Canada. It’s a cheaper more efficient way of growing vegetables all year round, as the Tower Garden comes with grow lights, therefore if you live in a colder climate like I do, you have the option of growing food indoors all year round.
Did you know that a Tower Garden yields 30% more produce than a dirt garden? It also grows 3 times faster and uses less water than a traditional garden.
- 1/3 cup pecans
- 1 bunch fresh spinach
- 1 bunch fresh parsley
- 1 bunch fresh basil
- 1/4 cup olive oil
- 2 large cloves garlic
- 1/2 tsp sea salt
- 1-2 tbsp lemon juice
- Clean and rinse basil, parsley and spinach. Remove stems and dry well.
- In a food processor mix basil, parsley, spinach, olive oil, garlic, sea salt, lemon juice and pecans.
- Your mixture should have a thick, pasty consistency. If it’s too dry, add in a bit more olive oil.
- Add pesto to your favourite gluten free pasta or serve with chicken, salmon or lamb.