I made my first batch of dairy-free pesto and it was really delicious. It was easy to make and fresh home-grown basil is in abundance at this time of year. I got mine from the local farmer’s market, a large bag, for only $1. The greek store has bags of pine nuts for $2 so for only a few dollars I had enough pesto for a few meals. Here is the recipe:
- 3 cups packed fresh basil leaves
- 4 cloves garlic (organic, non-irradiated if you can!)
- 1/3 cup pine nuts
- 1/2 cup olive oil
Combine basil, garlic and nuts in a food processor and blend to a smooth paste. Lightly sauté with the olive oil and it is ready to serve. Olive oil should not be brought to high heat or the nutritional benefits become detriments. Learn more with Pura Vida Nutrition.