Vegan Spinach Pesto Dip

July 24, 2021

I have become obsessed with making dips now! They're so quick and easy to make.

This recipe doesn't require much prep work either, you've just got to quickly roast the pine nuts on the stove for a few minutes and then chuck everything in the blender and bingo bango we have dip!

I also discovered after making this dip how much I enjoy snacking on roasted unsalted cashews! Wow, they are so delicious!

Dietary Requirements:

This fabulously green dip is suitable for those with a lactose intolerance, and who are gluten free.
As Basil belongs to the Lamiaceae family and Spinach belongs to the Amaranthaceae family, this dip is nightshade free.
And it is perfect for those following a pescatarian, vegetarian and vegan diet looking for a healthy, homemade dip to add to your platter!

Vegan Spinach Pesto Dip

Prep Time: 5 mins

Cooking Time: 3 mins

Serves: 2

This spinach pesto dip is enjoyed with rice crackers, or dip some carrot and cucumber sticks for an extra healthy snack

Ingredients

200g of baby spinach
1 cup of basil leaves
1 cup of cashews
1/4 cup of pine nuts
2 lemon slices
2 garlic cloves, crushed
1/4 cup of olive oil
salt & pepper

Method

Roast the pine nuts on the stove for a couple of minutes, stirring regularly, until they’re slightly browned. (Be careful as they can burn easily)
Combine spinach, basil, cashews and pine nuts into a blender and blend until smooth. Add oil, lemon juice, a decent pinch of both salt & pepper and blend again until combined. Enjoy 🙂