This dairy-free basil pesto is a flavorful and versatile sauce that's perfect for those following a Paleo, Whole30, Keto, or Vegan diet. It's made with fresh basil, pine nuts, garlic, and olive oil, providing a burst of herbaceous flavor to any dish.
Ingredients: 2 cups fresh basil leaves. 1/2 cup extra virgin olive oil. 1/3 cup raw pine nuts. 3 cloves garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste. Optional: Nutritional yeast for a cheesy flavor omit for strict Paleo.
Instructions: Add the garlic, pine nuts, basil leaves, and lemon juice to a food processor. Pulse until chopped finely. Olive oil should be gradually added while the processor is operating until the mixture is smooth and thoroughly blended. To taste, add salt and pepper for seasoning. For a cheesy taste, feel free to add nutritional yeast and pulse to mix it in. Refrigerate the pesto after transferring it to a jar or other airtight container. Use as a dipping sauce for vegetables or as a sauce for grilled chicken or zucchini noodles.
Prep Time: 10 minutes
Cook Time: 0 minutes
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