Yummy Spinach Pesto Dip
Prep time
Total time
Recipe and photo by Dr. Rebecca Coleman, adapted from Gabriel Cousins, Rainbow Green Live Food Cuisine.
Serves: 12 servings
  • 4 Cups or 6 Ounces Baby Spinach Leaves, chopped
  • ½ Cup Fresh Basil Leaves, cut with kitchen scissors or chopped
  • ⅔ Cup Macademia Nuts
  • ½ Cup Pine Nuts (can be soaked for 1 hr for more moisture)
  • 3-4 Tablespoons Garlic Olive Oil (or organic first cold pressed olive oil)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Sea Salt
  1. Mix spinach and basil in a large bowl, set aside.
  2. Add all remaining ingredients to a food processor (with S-blade) or high-power blander. Blend until thick and creamy.
  3. Pour over greens and mix well.
  4. Let sit in refrigerator for at least 2 hours.
  5. Mix again then serve with baby carrots, celery, snap peas, mushrooms, sliced red pepper, cauliflower, and/or raw seed or multigrain crackers.
I prefer this dip with a high greens to cream ratio so often add more spinach. Also, all of the ingredients can be purchased at Trader Joe's for easy, economical shopping.

Diet type: Vegan, Vegetarian, Raw, Dairy free, Egg free, Gluten free, Peanut free, Soy free, Wheat free, Sugar free
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/super-bowl-challenge-dairy-free-and-vegan-dips