Dairy Nut Oil Free Pesto with Basil and Spinach
Ingredients
- Fresh basil (2 bunches)
- 1 tablespoon minced garlic
- Juice of one lemon
- 3 tablespoons Nutritional Yeast
- White Cheddar or Garlic Parm popcorn kernel seasonings and pink salt to taste
- 3 or more cups of spinach
- Splash of chicken broth if needed
Preparation
Place all ingredients in a blender and blend until desired consistency.
This recipe makes about 2 servings; adjust ingredients for larger batches.
Store in a closed container in the fridge for up to 3-5 days.
Use pesto with zoodles, on pizza, pasta, chicken, veggies, in sandwiches, or mixed with spaghetti squash for a lower carb option.