Spring is a great season for fresh pesto. With the weather warming up and the rain coming and going, pesto makes the perfect addition to a hot sandwich, cold salad, or pasta of any temperature!
However, traditional jars of pesto often have extra additives and homemade recipes may require an excessive amount of cheese. If you’re looking for a dairy-free, paleo pesto recipe, look no further!
Time: 10 mins (with prep)
Serves: ½ cup, lasts for 3 days refrigerated
- ¾ cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon lemon juice
- 3 tablespoons pine nuts
- 1 garlic clove, minced
- ¼ teaspoon salt
- In a skillet, lightly toast pine nuts over medium heat for 5 minutes.
- Add all ingredients to food processor, except olive oil.
- While food processor is running, slowly incorporate oil until a smooth paste has formed. To thin sauce, continue blending for about 15 seconds.
Did you make this pesto? Show us! Upload your picture to Instagram and make sure to tag us! @myfreshbskt