I have been working on some new recipes for the menu planners I’m creating for Dr. Kharrazian’s autoimmune diet and wanted to create a pesto that is dairy and seed free. All the pesto recipes I have that are dairy-free have some kind of seed or nut in them so I was on a search for seed, nut and dairy-free pesto. I came across this nut-free Spinach Basil Pesto recipe that contains Parmesan and thought I could easily adapt it to being dairy-free.
This recipe happened by accident. I was trying to make Raw Cacao Mousse but I didn’t soak the dates long enough and so they simply would not blend into the the rest of the mixture in my food processor. They were also old dates that I was trying to salvage so they were no longer soft and gooey but rather hard. The taste was yummy but the texture was gritty from the date skins.