Two flavours that I absolutely love together are basil and garlic! They seem to enhance the flavour of so many recipes. After I had to be dairy free, I realized that Pesto was definitely something that I would figure out how to make. Now I enjoy it all year round!
Basil Pesto ( Dairy Free/ Vegan/ Paleo)
2 c. basil leaves (I have gone half parsley)
3 cloves garlic
1/4 c. pine nuts or walnuts
1/4-1/2 c. olive oil
Put basil, garlic cloves and pine nuts into the food processor; pulse, adding olive oil a little at a time.
Add enough oil for paste consistency.
I freeze in ice cube trays; then keep in a ziploc bag. ( Have a separate tray because it will take on the garlic flavour)
Then I just use a cube or two in recipes.
* I have used half basil and half parsley and it works great.
*I have usually use walnuts in place of pine nuts; much less expensive and tastes fine.
Shared On: 5-Ingredient Mondays, Raw Foods Thursday, Healthy Vegan Fridays
Absolutely perfect raw recipe! Thanks so much for sharing this at Raw Foods Thursdays. I am making this tomorrow as I have a bunch of basil that needs a purpose! Thank you!!
So glad that you like it!!
The basil was so good on top of a raw cheese appetizer I made. I did add a pinch of salt to your recipe, and I loved it! Thanks again for sharing!
Sorry to be filling up your comment boxes…but I wanted you to know that I’ll be sharing this at Raw Foods Thursdays tomorrow. So glad you came to join us! Hope you’ll be back with more of your raw creations!
Heather
Never be sorry for filling my comment boxes 🙂 Thanks, I’ll be there!