Dairy Free Pepita Pesto
This Dairy Free Pepita Pesto is a delicious variation of the classic sauce. Toss it with pasta or use it as a flavor booster over roasted veggies and more.
Servings 1 cup
Equipment
- food processor or mortar and pestle
Ingredients
- ½ cup pepitas, roasted and salted
- 1 cup spinach
- ¼ cup basil
- 2 garlic cloves, peeled
- 2 tbsp nutritional yeast
- 1 lemon-juice and zest
- pinch of salt and pepper
- ¼ cup olive oil
Instructions
- Add pepitas, spinach, basil, garlic, nutritional yeast, lemon juice and zest to the bowl of food processor.
- Pulse a few times until begin chopping everything up a bit. Stop and scrap down sides of bowl.
- Turn processor on to continuous and drizzle olive oil in slowly in a steady stream. Blend until a paste.
- Taste and adjust salt level to your liking. Add additional lemon if desired.
- Toss with cooked pasta or transfer to a container for storing in the refrigerator. You can also freeze pesto, see note below for instructions.
Notes
You can freeze pesto for longer storage. Portion pesto into an ice cube tray and place in the freezer. Once frozen transfer the cubes to a freezer bag and label with the date. Once ready to use defrost desired amount in the fridge or in the microwave.
