This healthy homemade pesto is completely allergy friendly and easy to make. It’s packed with flavor and a quick sauce to whip up for dinner. The spinach gives this dairy free pesto a nutritional boost, while the basil provides all the delicious taste!
Many store-bought pestos contain nuts, cheese, and garlic, but if you’ve got food allergies/intolerances and GI issues, these ingredients are likely to set you off. It was impossible to find safe and healthy pestos at the store, so I started making my own. Pesto is super easy to make and the best part about making a homemade variety is that you can adjust the flavors to your liking. I’ve been whipping up this super quick and easy pesto for years and figured I better finally get this recipe on the my website and share it!
This pesto is packed with an extra punch of nutrients from the spinach. The other ingredients are simple- olive oil, basil, and salt! It’s that simple. This pesto is completely allergy friendly, being gluten-free, AIP/paleo, and vegan, plus no garlic so it is low FODMAP! Gut friendly, nutrient packed, and healthy ingredients.
Allergy Friendly Spinach Pesto
Ingredients
- 3 cups spinach
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1/2 tsp salt
- 2-4 Tbsp nutritional yeast OPTIONAL
Instructions
- Wash and dry the basil leaves.
- Add everything to a small blender. Blend on high until smooth.
- If needed, add more olive oil to achieve desired consistency.
- Add nutritional yeast as desired for a more cheese-y flavor.
- Store in an airtight container in the fridge for up to 5 days or freeze in ice cubes for later use.
