It's no secret I love pesto! As I try to avoid dairy these days I needed to re configure my pesto recipe to make it dairy free! Going into this I wasn't sure how it would taste or if I would even like pesto without my beloved fresh romano or parmesan cheese!! I was delighted to realize I don't even miss it!! I absolutely love this new take on my pesto recipe, not only is it Paleo, it's also Vegan and Vegetarian as well, plus it tastes amazing!
1 cup fresh basil leaves
3 tablespoons toasted pine nuts
2-4 garlic cloves
1 teaspoon lemon juice
¼ teaspoon sea salt
3 tablespoons EVOO
As always I like recipes that are simple, quick and easy!
To make the pesto you want to toast the pine nuts over low to medium heat for a few minutes to bring out their flavor.
Put everything (except oil) in your food processor.
As it begins to mix slowly add in the oil
Thats it! Now enjoy!
There are so many great uses for Pesto, for example, pesto linguini and shrimp, but tonight I used it to top off my dinner of organic red quinoa and chicken. Yum!
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