Dairy Free Pesto (Vegan)

This recipe is very simple and extremely delicious. Pesto has always been a huge favorite at my house, but I stopped making it for a long time when we left dairy behind. Add it to your favorite vegan or gluten free pasta (mine is linguine!), throw in some veggies, chicken, toasted breadcrumbs or whatever else strikes your fancy, & you’ve got one tasty dinner.

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Dairy Free Pesto (Makes enough to toss one 8 oz box of pasta. Double or triple easily))

1 cup fresh basil, packed

1/4 cup raw walnuts

1-2 cloves garlic

1/4 teaspoon salt (add more if you like it saltier)

1/2 cup extra virgin olive oil

In the bowl of a food processor, pulse garlic a few times to chop. Add basil, walnuts, salt and blend.¬†While food processor is running, drizzle in the olive oil and keep on until completely smooth, scraping down sides of bowl as necessary. Pour pesto into a small saucepan and over medium low heat bring to a simmer stirring constantly, 1-2 minutes. As soon as it looks like it’s coagulating, remove from heat, toss with pasta & serve.

You can also eat it raw directly from the food processor, if you like.

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