This gluten and dairy free pesto is the perfect side sauce for burgers, pizzas, salads, wraps - you name it, you can use it! Nutty with a hint of heat and of course, a splash of gut healing broth.
Prep 10 min | Cook 10 Mins | Makes 1 cup
Recipe By: Emma Swanston / @emsswanston
INGREDIENTS:
- 2 cups, firmly packed, baby spinach – washed and rinsed
- ⅓ cup coriander (cilantro)
- ¼ cup raw almonds
- 1 large jalapeño, finely sliced (with or without seeds depending on how feisty you like things, more or less to taste)
- 1 tbsp lime juice – from approx 1/2 a lime
- 1 tsp coconut oil, melted and cooled
- 1 tsp Gevity Rx Natural Bone Broth Body Glue
- Salt and pepper to taste
METHOD:
- Pre-heat oven to 175’C (350’F)
- Place almonds onto a lined baking sheet and toast for 10 minutes until lightly golden and fragrant
- Once almonds are toasted place them, along with all remaining ingredients into food processor or blender and process until well combined
- If you’d like to make a thinner pesto add a touch of water (or neutral flavored oil) a tbsp. at a time until you reach your desired consistency
NOTES / TIPS:
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