From our family kitchen
Sacha Inchi Spinach Pesto
Published
Preparation Time: 5 minutes
Cooking Time: None
Serves: 4 with pasta or 8 as a dip
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 2 garlic cloves
- 30g vegetarian parmesan
- 40g pine nuts
- 100g spinach
- 40g basil leaves, destalked
- A generous pinch of Himalayan Salt and Whole Black Peppercorns, ground
- Juice of 1 lemon
- 2-3 tbsp. Sacha Inchi Oil or Olive Oil
- 1 chilli, optional for spice
Method
- Add all ingredients to a food processor and blend until the desired consistency is achieved - you may need to scrape down the sides part way through, to mix properly.
- Transfer to a bowl and store covered, in the fridge, for up to 3 days.
- This is great stirred into gluten free pasta; with a burger; as a dip, or on top of Bolognese sauce, for a tasty twist.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story