Dairy Free Spinach Walnut Pesto

September is here! School is now in full swing. The stores have all the Halloween decorations and candy displayed (earlier every year!!). Everything is trending towards Fall….everything but the Florida weather and my basil plant that is! Apparently they did not get the message that summer is coming to a close. My basil is still happy and flourishing. When basil is in abundance, it is time to make pesto. And this Dairy Free Spinach Walnut Pesto has been my go-to recipe for years! I love this recipe becasue:

• It is downright delicious!
• It contains minimal ingredients, most of which I almost always have on hand.
• It is so EASY! This pesto takes a mere 5 minutes to whip it up in my Breville Food Processor. (One of my favorite kitchen appliances.)
• It is packed with leafy greens that are just fantastic for our bodies. It reduces inflammation and is an excellent source of many vitamins and minerals including Vitamin A and C, calcium, iron and many more. See all of the health benefits HERE.
• Walnuts are the nut component vs. traditional pine nuts. Walnuts are an amazing source of good fats (omega 3 and 6) and are one of the richest dietary sources of antioxidants. See all of the reasons you should include walnuts in your diet HERE.

How to use Dairy Free Spinach Walnut Pesto

Pesto is such a versatile spread with so many ways to enjoy it. Here are a few that my family enjoys:

• Pesto Stuffed Chicken Breasts wrapped with prosciutto (a kid favorite!)
• Pesto Red Lentil Pasta- just substitute marinara with pesto OR if you’re feeling really crazy, just put a dollop of pesto on top of your marinara sauced pasta. Double flavor!
• Pesto Scrambled Eggs- green eggs and ham anyone?!
• Pesto Chicken Sauté- Use up your leftover chicken in a quick sauté of chicken and veggies. Top with a big spoonful of pesto for a complete, delicious one dish meal.
• Pesto Quinoa Flatbread- or any type of flatbread for that matter. Just spread some pesto on and top with feta, sliced tomatoes, arugula, olives, or anything else that tickles your fancy. So yummy!
• Pesto Salad Dressing- add a spoonful of pesto to a 1 Tbsp lemon juice, 1 Tbsp olive oil and a drizzle of honey for a delicious and flavorful dressing.

Dairy Free Spinach Walnut Pesto

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kristi McCollom
• Total Time: 5 minutes
• Yield: 1 cup 1x

Print Recipe

Pin Recipe

Description

Quick, delicious and so versatile!  Add oodles of flavor AND nutrition to chicken, flatbread, eggs, pasta and more with this simple spread!

---

Ingredients

Scale 1x2x3x

2–3 cups spinach leaves

1/2 cup basil leaves

1/2 cup walnuts (raw or toasted)

1–2 cloves garlic (I stick to 1 but add the second if you like a little more punch)

1/4 tsp salt (more if desired)

pinch red pepper flakes

2 Tbsp olive oil (more if you want a thinner consistency)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add all ingredients to a food processor and blend until a thick paste forms.

2. Drizzle in more olive oil if you prefer a thinner consistency.

3. Taste and adjust salt or add more garlic if you prefer.

4. Refrigerate in an airtight container.

Notes

Try subbing the walnuts for pine nuts, or the basil for parsley.  Both create different but equally as delicious results!

Pesto can be frozen for later use.  Just allow it to thaw on a counter when you are ready to use it.

• Prep Time: 5 minutes