Gluten-free Pesto without Pine Nuts
You can make a delicious pesto without pine nuts. This gluten-free pistachio spinach basil pesto will be your go-to sauce for everything.
Equipment
- Food Processor
Ingredients
Instructions
- Combine all of the ingredients into the bowl of a food processor except the olive oil.½ Cup Unsalted Pistachios, 4 Cups Baby Spinach, 1 Cup Fresh Basil, 1 Tablespoon Lemon Juice, 2 Cloves Garlic, 1 Teaspoon Salt, ½ Teaspoon Pepper, ¼ Cup Parmesan Cheese
- Pulse until everything has combined and a paste has formed.
- With the food processor on, drizzle the olive oil into the mixture. If you want to make it a looser sauce, add more avocado oil if desired.¼ Cup Olive Oil
- Use it as a pasta sauce over your favorite gluten-free pasta, as a marinade, or eat it with a spoon directly because it's that good!
Notes
Can you make a nut-free pesto? Yes, you can make a nut-free pesto. To make a nut-free pesto, you can substitute your favorite seeds (out of their shells) if you can also use edamame or even white beans. This gluten-free pesto sauce can be made with or without nuts.
Can you make a dairy-free pesto? Yes, you can make a dairy-free pesto by leaving out the parmesan cheese and using some nutritional yeast as a substitute. You can even just leave out the cheese altogether, and you will have a delicious vegan spinach pesto with this recipe.
Storing: This pistachio spinach pesto will last in a container in the fridge for about four to five days.
Freezing: To prevent your pesto from browning, make sure that your pesto is completely covered with an airtight seal before freezing. You can freeze pesto for up to three months. Just know that fresh herbs lose their potency over time, so the flavor will be less the longer you freeze the pesto. To defrost your gluten-free pesto, leave it in the fridge overnight.
Nutrition
Calories: 209.84kcal
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