Friday, August 21, 2015

Pesto (Dairy-Free)

Enjoy the summer's bounty with this easy dairy-free pesto. Use as a spread on sandwiches or as a sauce for pasta.

Dairy Free Pesto
¼ cup pistachios or pine nuts
two cloves of garlic
one large bunch of basil, about 3 cups of leaves and small stems - if you do not have enough basil you can combine the basil you have with baby spinach leaves or parsley
2 tablespoons nutritional yeast
¼ teaspoon sea salt and ¼ teaspoon black pepper
¼ cup extra virgin olive oil, flax oil or melted coconut oil

In a food processor pulse the garlic and nuts until chopped. Add the basil one cup at a time and pulse until well combined. Then add the nutritional yeast, sea salt and black pepper, pulsing the food processor to combine. With the food processor running slowly add the oil. You may need to scrape down the sides of the food processor periodically, process until well combined.

One of my favorite ways to enjoy pesto in the summer is to mix sauteed kale, red onion, summer squash and zucchini with cooked wheat berries or farro and top with pesto and chopped tomatoes.

Check out my flourishing basil!

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