Dairy Free Basil Pesto (Recipe)
AMY CRAWFORD
Pesto is fantastic to have on hand. Full of flavor it makes the world of difference to a simple meal. This version is so easy to whip up at a moments notice and will fill your kitchen with the pungent aromas of basil and garlic. Love the creaminess that the nuts add.
You'll need:
- 1 1/2 cups basil leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup pine nuts or cashews
- 1 garlic clove
- A good pinch Himalayan or Celtic sea Salt
Method:
Throw the basil, nuts, garlic and salt into a small blender and blend until well combined. Slowly add the olive oil until smooth. You may need to add a little more oil.
If not using the pesto immediately, pour into an airtight jar and cover with olive oil. The pesto should keep for approximately 5 days. It can also be frozen for use at a later date.
A great idea is to fill an ice cube tray so you can simply pop small amounts out as you need them. Great to have on hand for when guests pop around out of the blue.
What's Your Favorite 'Green' Recipe?
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Meet Amy Crawford; corporate career girl knocked sideways by Chronic Fatigue Syndrome reincarnates as a Holistic Practitioner, writer, blogger, and the proud author of a series of whole foods eBooks, A Nourishing Kitchen and A Nourishing Morning. Reiki Master, Hypnosis Practitioner and Health Coach from the Institute of Integrative Nutrition in New York, this girl is on a mission!