Spring Onion Pesto Dip w/ Almond Pulp Crackers

I don’t know about you guys, but I LOVED onion dip growing up. Yes, the really bad packaged powder that you just added to sour cream… That would probably about kill me if I ate it now. ANYWAYS – this recipe makes me so happy because it reminds me of eating onion dip as a kid, but extremely healthy for you annnnd has protein! 

Spring Onion Pesto

Ingredients:

• ½ cup sliced spring onions
• ½ cup blanched almonds
• 1 whole Meyer lemon; juiced
• 1 large or 2 small garlic clove
• 1 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil

Instructions:

1. To a food processor: add all ingredients, along with 1/3 cup water and process until smooth (about 2 minutes)
2. Store pesto in an airtight container in your fridge for up to three days.
3. Serve with Almond Pulp Crackers for a delicious snack! or any other GF cracker to your liking! I also like Marys gone Crackers & Laiki rice crackers 

Spring Onion Pesto w/ Almond Pulp Crackers

Shayna Taylor

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Ingredients

  

• ½ cup sliced spring onions
• ½ cup blanched almonds
• 1 whole Meyer lemon; juiced
• 1 clove garlic
• 1 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil

Instructions

 

• To a food processor: add all ingredients, along with 1/3 cup water and process until smooth (about 2 minutes)
• Store pesto in an airtight container in your fridge for up to three days, or freeze!
• Serve with Almond Pulp Crackers for a delicious snack!