Dairy Free Pesto
This easy Dairy Free Pesto is the perfect complement to so many dishes! It's quick to make and adds a ton of flavour to vegetables, meat, fish & even eggs! Plant-based, paleo, low-carb & keto. See AIP version in recipe notes.
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 cloves garlic
- 1/4 tsp sea salt
- 1/8 tsp black pepper, freshly ground
Instructions
- Pulse basil, pine nuts and garlic in food processor. Scrape sides if needed.
- Slowly stream in olive oil as the food processor is running on low. Scrape sides occasionally.
- Stir in sea salt and black pepper after processing.
- Use right away or store in an air-tight jar in the fridge. Use within a week or store in the freezer for up to a month (ice cube trays are great for this).
Notes
- For AIP version, omit pine nuts and black pepper and add 1 tbsp nutritional yeast.