I had this dream that I was floating in a big sea of pesto, and spinach, and pistachios. And then I woke. Only to find myself covered in pistachio shells on the couch while binge watching The Office. Yip, a dream I had way back when I began food blogging.
Ok so in this dream, I had leftover ingredients from this dish I was making. Spinach and BellaVitano miraculously appeared in a vision. They spoke to me. Chanting, ‘Chop me. And I will give you recipe.’ So naturally, I listened.
Actually, I once read anthropomorphizing food is a big no no and considered creepy in the food world. But does it count if it’s a dream? And you’re a middle aged blogger who doesn’t care? I should say not….
So, listening to the chants from my food processor, I grabbed that Costco bag of roasted, salted pistachios. In they went, along with hearty spinach and BellaVitano cheese crumbles. Garlic came floating right into the air, then dumped itself in. Along with a pinch of kosher salt and freshly ground peppercorn. California olive oil came into the mix, like a Mary Poppins enchanted entrance.
TRUTH: I dreamt about making pesto. With ingredients I had in my cupboard that I couldn’t stop thinking about. And the pesto turned out amazing.
How To Make Easy Gluten-Free Pesto?
All you need are:
- fresh baby spinach leaves
- garlic cloves
- BellaVitano cheese
- olive oil
Now, there are a couple of things that really make this pesto pop. BellaVitano cheese and pistachios are stars here. Stick with the original Reserve BellaVitano. It’s safe and gluten-free.
You don’t need kosher salt or ground pepper here, if you are using roasted pistachios. Their saltiness already flavors the pesto. And the garlic has enough potency, where everything just balances out.
Throw in one or two grinds of peppercorn and you’re done.
This is my go to pesto when I have leftover spinach leaves in the fridge. You can honestly use any white cheese that is firm, yet crumbly. But the combination of BellaVitano and baby spinach leaves is really out of this world.
I believe I’m becoming addicted to BellaVitano. It’s even causing weird dreams. But if a recipe comes out of it, I’m fine by it.
I hope you get a chance to make this gluten-free spinach pesto! You will absolutely love the way it tastes. It doesn’t taste like the classic pesto. It’s literally stepped up a notch. I know, right?! Crazy to imagine…
It’s versatile. It’s fantastic. It’s gluten-free. And every little bit dreamy….
Gluten-Free Spinach Pesto Sauce
- 2 packed cups of baby spinach leaves stems off
- 2 tablespoons pistachios roasted and salted (Wonderful & nuts.com brands are labeled gluten-free)
- 2 large garlic cloves
- 1/2 cup roughly broken pieces of BellaVitano cheese
- 4 tablespoons good California olive oil
- Kosher salt and freshly ground peppercorn A few hefty pinches (If using salted pistachios, skip this part!)
- In a mini food processor, add spinach, pistachios, garlic, cheese, salt(if needed) and pepper.
- Slowly add olive oil in parts while chopping and not all at once.
- Pesto is done when a velvety consistency forms.
Want some more pesto recipes? Try these: