Pesto is one of the most delicious and easy to make sauces. When you think pesto you probably think pasta but the truth is that I love eating it as a dip with veggies or spread in sandwiches.
Most store bought pestos and the traditional recipes call for parmesan cheese, but you guys already know that I try to avoid dairy as much as possible. Dairy causes constipation and is one of the most common allergens out there. Thousands of people are intolerant to dairy products without even knowing it!
So here’s a dairy free version of it. It’s so full of flavor that I promise you won’t miss the cheese!
Serves: 4 Prep Time: 10 min. Cooking time: - Total: 10 min.
- 5 cups basil leaves
- 1/4 cups olive oil
- 1/4 cup pine nuts
- 1 minced garlic clove
- 1 tsp. sea salt
- 1 tsp. black pepper
- In a high speed blender or food processor add the pine nuts and mix them until finely chopped.
- Then add the rest of the ingredients and mix until well combined.
- Keep in a glass jar in the fridge and enjoy with your favorite meals!