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Looking for a delicious, summer-tasting dip for your vegetables that doubles as a spread for crackers or bread? Pesto is a great option. Try this delicious, dairy-free pesto to stay within your allergies!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

  • 2 cups of fresh organic spinach
  • 1 cup fresh organic basil
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 2 cloves of garlic or shallots
  • 1 TBS of lemon juice
  • 1 tsp onion powder
  • 1/2 cup sheep or goat, shredded, cheese

DIRECTIONS:

  • Blend ingredients until smooth.
  • Use within 2 weeks of making of putting in the fridge. You can freeze pesto if you’re not going to eat it within two weeks.
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