Posted by Melissa Kinghttps://mywholefoodlife.com/2013/05/21/dairy-free-spinach-pesto/
© 2013 My Whole Food Life. All rights reserved.
Dairy Free Spinach Pesto
- 10-15 basil leaves
- 1 cup raw almonds
- 1/3 cup nutritional yeast
- 1 cup spinach
- 1/4 cup olive oil
- 1 tsp garlic powder or 2-3 cloves
- salt to taste
- Throw everything in the food processor and mix until combined. Since my food processor’s lid broke and I am waiting for a new one to arrive, I had to use my Vitamix for this. I can tell you it was a bit harder in the Vitamix than the food processor.
This recipe made about 1 1/2 cups and should last a couple weeks in the fridge. You can also freeze it for longer storage. Enjoy!