Spinach and apricot pesto (nut free | dairy free)
This goodness-packed nut free and dairy free pesto is a recipe to please the whole family! Spinach, apricots, and sunflower seeds provide a tasty and allergy friendly twist on traditional pesto ingredients.
Ingredients
- 7 soft dried apricots
- 2 handfuls fresh spinach
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 50 g sunflower seeds
Instructions
- Cut the dried apricots into small pieces, and add them to a mixing bowl.
- Then, add all the other ingredients to the bowl.
- Use a stick blender to blitz the mixture until smooth, with no sunflower seed chunks remaining.
- To serve, stir a spoonful through freshly cooked pasta (gluten free if required) in the warm pan, and then add more pesto as required. You can also add a little more olive oil and lemon juice, to taste.
- Leftover pesto can be stored in an airtight container for a couple of days in the fridge, and can also be frozen - I tend to freeze pesto in a silicon ice cube tray, so it's easy to get a small amount out as needed.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.