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


  • 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


  1. Pre-heat oven to 175’C (350’F)
  2. Place almonds onto a lined baking sheet and toast for 10 minutes until lightly golden and fragrant
  3. Once almonds are toasted place them, along with all remaining ingredients into food processor or blender and process until well combined
  4. 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


  • Pesto should keep well stored, covered or in a sealed air tight container in the fridge for up to 7 days.
  • It can also be frozen (for up to 3 months) in a ice cube tray, then transferred to a ziplock bag in single servings ready to grab and go as needed.