dairy-free pesto
We all love a good pesto (I know I do!) but unfortunately most pesto contains dairy, and many people are sensitive to dairy and try to avoid it. This recipe is designed to keep the fresh, delicious taste of a good pesto, but without the cheese. It is delicious on gluten-free pasta, on toast with a squeeze of lemon, or on top of eggs or potatoes. Enjoy!
Ingredients
2 cups fresh basil
1/4 tsp salt
1/4 cup raw unsalted pine nuts (can sub cashews)
2 large garlic cloves (or 3 small)
3 Tbs nutritional yeast (+ more to taste)
¼ cup extra virgin olive oil, more to taste
Preparation
Toast nuts in a pan on the stovetop stirring regularly for ~5 minutes, or until they turn a light brown color and become fragrant.
Combine all the ingredients except olive oil in a food processor.
Begin processing, and slowly pour in olive oil a little at a time. Continue to process until mixture is homogeneous, stopping occasionally to scrape down sides of food processor. Taste and adjust as needed (you may want to add more salt, nutritional yeast, or olive oil).
Serve with pasta or choice, and enjoy!