The Ultimate Dairy-Free Pesto
 
Prep time
Cook time
Total time
 
Dana:
Serves: ½ cup, about 4 servings
Ingredients
  • ⅓ cup pine nuts
  • 1 bunch basil leaves (about 2 packed cups)
  • 1 tsp minced garlic (or 2 cloves, roasted)
  • 4 Tbsp extra virgin olive oil, divided
  • 1 tsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
Directions
  1. First, toast the pine nuts in a small skillet over medium low heat, shaking the pan to move them around about every minute. It should take about 5 minutes until they’re lightly toasted, then remove from the heat and allow them to cool for about minute.
  2. Prepare the rest of the pesto: combine the basil, garlic lemon juice, salt and pepper in the food processor, and pulse it a couple times.
  3. Add in the pine nuts and evoo, pulsing after 2 Tbsp, then all 4, until the desired consistency is reached.
  4. Serve! Leftovers can be stored in the fridge for a few days, though I doubt you’ll have any.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/dairy-free-pesto/