DAIRY FREE PESTO

INGREDIENTS

· ½ cup of spinach

· 1 cup of fresh basil

· ¼ cup of walnuts

· 5 tablespoons of pine nuts

· Half a squeezed lemon

· ¼ teaspoon of Himalayan salt

· 4 tablespoons of garlic infused extra virgin olive oil

· 8 tablespoons of water – add 1 extra as needed if required


METHOD

· Combine all ingredients except the water into a high-speed blender until the mixture forms a type of paste

· Scrape down the sides and add 1 tablespoon of water at a time as needed

· Store in fridge for 1 week






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