Dairy-Free Basil Pesto

Dairy-Free Pesto

2 cups Fresh Basil Leaves, packed

1/3 cup Pine Nuts or Walnuts (or perhaps raw sunflower seeds for those who are tree nut-free?)

3 medium Garlic Cloves, minced

1/2 cup Extra Virgin Olive Oil

1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)

1/2 tsp. Sea Salt

  • In a food processor or blender, combine the basil leaves with the nuts (or seeds), lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.
  • Add the garlic and pulse a few times more.
  • Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrap down the sides with a rubber spatula.
  • Taste.  Add more lemon juice and/or salt if needed.
  • Serve with pasta, chicken, shrimp, scallops, grilled vegetables or even on gluten free bruschetta!