This homemade paleo pesto uses sage and spinach for a fun and delicious twist on a classic pesto! It’s a simple recipe that is SCD, whole 30, vegan, and low carb. It’s also gluten free, grain free, and dairy free.
I really enjoy a good pesto! It’s such an easy sauce that elevates tons of different foods. Although I enjoy traditional pesto, which is made with basil, I decided to make one with a bit of a twist! I used a combo of baby spinach and sage instead! The end result is a delicious dairy free pesto that you won’t be able to get enough of this winter!
What ingredients are needed for paleo pesto?
As stated above, traditional pesto is made with basil. It also uses pine nuts, Parmesan cheese, and olive oil.
The ingredients for this pesto however are a bit…different!
- fresh sage
- fresh baby spinach
- fresh lemon juice
- olive oil
- salt and pepper
Notice that there’s NO cheese added, which makes this a perfect vegan pesto sauce too!
How do you make sage pesto?
Making pesto sauce is ridiculously easy! Simply put all the ingredients, except the olive oil, in a blender or food processor and pulse.
Once a course mixture forms, place the blender on low and slowly pour the olive oil in a steady stream into the pesto.
That’s it! You now have a naturally gluten free pesto !
How long does homemade paleo pesto last?
The pesto will last five to seven days in the refrigerator or three to four months in the freezer.
What foods go well with homemade pesto?
You can serve this pesto sauce with SO MANY different kinds of foods!
- toss with butternut squash rice for a yummy side dish
- use this pesto instead of marinara on a zucchini pizza crust
- toss with zucchini noodles or spaghetti squash
- top chicken, steak, or fish with pesto
Leave a comment and star rating below if you made this recipe!
- 1/2 cup sage leaves, packed
- 1 1/2 cup baby spinach, packed
- 1/4 cup raw walnuts
- 1 garlic clove
- 1 tsp fresh lemon juice
- 1/8 tsp sea salt
- pinch of black ground pepper
- 1/2 cup extra virgin olive oil
- Place all ingredients (except the olive oil) in a blender and pulse until finely chopped.
- With the motor on low, add the olive oil in a slow and steady stream until emulsified.
- Store in an airtight refrigerator for 5 to 7 days or freezer for 3 to 4 months.