We are a pesto-loving family! 

Homemade

pesto is my favorite but in the winter when it's hard to find fresh basil, I buy the jar version.  I prefer my family to have an organic, dairy-free pesto since we eat it so much so this is my go-to recipe.  I've been making it so long that I finally had to sit down and figure out measurements to post here. 

If you prefer more garlic, salt, pepper or even Parmesan cheese, you can adjust the measurements.  We love pesto on salmon, chicken, pasta, rice and with plantain chips.  Store this pesto in a glass jar in the fridge for 5-7 days or until you see it start to turn brown.  Enjoy!!

Dairy-Free Basil Pesto

• 2 cups Basil, firmly packed

• ⅓ cup Olive Oil

• ¼ cup Pine Nuts, toasted

• 2 Garlic cloves

• Salt and pepper to taste

Combine all ingredients in food processor and blend thoroughly.

Makes ½ cup.