This is a delicious way to make your own homemade pesto that’s dairy-free and full of goodness. You can actually use any leafy greens in this, spinach works well but so would kale, and broccoli can also be added too. The type of nuts can be altered to taste as well.
You will need:
2 cups of fresh Basil
2 cups of spinach
1 cup Sunflower seeds
1 cup Macadamia nuts (walnuts or blanched almonds can also be used)
Juice of 2 Lemons
3 small cloves of Garlic
1/2 tsp Himalayan rock salt
1/3 cup of Almond or Olive oil
Tear up the spinach leaves and then place all the ingredients into a blender or food processor. Pulse for a couple of minutes until you have pesto-like consistency (it can be as smooth or textured as you like!). Place in a lidded jar and store in the fridge. It should keep for up to 10 days and can also be frozen. Top tip – if freezing put into an ice cube tray so you have perfect small portions of pesto ready for use! Once frozen you can remove from the tray and store in a ziplock bag in the freezer for easy access!
Delicious on buckwheat or spelt pasta for a quick mid-week supper or it’s lovely simply spread on rye toast!