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.
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| Check out my flourishing basil! |
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