Pesto is a great condiment to have to hand and this dairy free version using spinach, walnuts and basil oil is great on pasta, grilled tomatoes, baked fish or stirred into eggs to flavour omelettes or scramble.

MAKES: One small jar

NOTES: The pesto will keep well in the fridge for 4-5 days.  It may discolour on the top due to oxidation but pouring a thin layer of oil on the top will reduce this effect.  Walnuts could be replaced with or sunflower or pumpkin seeds for a nut free version.


50g walnuts lightly toasted

100g fresh spinach

1 large clove of garlic

1 tbsp lemon juice

4 drops basil oil (food grade essential oil)

75g olive oil or avocado oil

½ tsp balsamic vinegar

¼ tsp salt


  1. Lightly toast the walnuts in a dry frying for a couple of minutes (optional).
  2. Place all the ingredients, including the toasted walnuts, into a food processor or blender and puree until the desired consistency. (Depending on the size of your blender you may need to add the spinach a little at a time.)
  3. Taste and adjust flavour with more lemon juice, salt or basil oil.
  4. Decant into a jar and store in the refrigerator.