Dairy Free Veggie Pesto
If you have a loved one in your life that loves pesto, but cannot have dairy, this recipe is for you! This recipe is also for you if you love pesto and are just looking for a new variation.
This is a great recipe to serve as a marinade, with pesto or orzo, or on pizza. This can be stored in the fridge for about 5 days, which makes it great as a meal prep recipe.
Pesto can be great because it is really easy to prepare for one person or 10. If you’re looking to make a single serving, just cut this recipe in 1/4. If you’re looking to serve a larger group, double or triple this recipe.
Enjoy!
RECIPE CARD
TIME TO MAKE: 20 minutes
SERVES: 4-5
INGREDIENTS:
2 green zucchini (cut in 1 inch pieces)
1 yellow onion (thinly sliced)
5 cloves garlic
1 tbsp oregano
2 lemons
1 cup basil
1 ½ cup spinach
1/4 cup olive oil
4 oz pine nuts
Salt & Pepper
1 lb pasta
INSTRUCTIONS
Pre-heat oven to 425F. Line a small baking sheet with parchment paper.
Add zucchini, onion and garlic to the baking sheet. Add ½ tbsp olive oil with 1 tbsp oregano and salt & pepper. Put baking sheet in oven for 20 minutes.
While the veggies are baking, add 2 juiced lemons, basil, spinach, olive oil, pine nuts, salt and pepper to a food processor. Thoroughly combine.
Once the veggies are done coking, add them to the food processor. Thoroughly combine.
Add the pesto to your favorite pasta.
Serve!
