When I first stopped eating dairy I was at a total loss. I thought cheese and I would be together forever, enveloped in casseroles, stretching inside lasagna, crumbled on top of salads.... but alas, my gut kept telling me no more. I won't lie. It was a hard transition. It's still not always easy even now, but I've learned to move on. Especially now that I've discovered I don't even need cheese in many recipes like with this pesto recipe. That's right. I've said it out loud. I DON'T NEED YOU ANYMORE, CHEESE!
This pesto recipe is super easy and simple. All you need is about 5 ingredients and a blender. If you don't have a blender, no worries. You can still combine all the ingredients, it will just not be a pureed version of it, but it will still taste like pesto.
This can easily be stored in the refrigerator for a couple of weeks or so. Although, it only lasts about a week in my house because I use it all up. I just cant' get enough of the stuff!
Please note: Always check labels and manufacturing processes to ensure there is no evidence of any food allergens you may be sensitive to.
2 oz basil, washed and de-stemmed
1 clove garlic, crushed or minced
1/8 teaspoon salt
1/4 cup walnut pieces (optional)
1/4 cup olive oil
In a blender combine the basil, garlic, salt, walnuts and olive oil. Puree on high until it is a smooth mixture. Add more salt to taste.
If you do not have a blender, finely chop the basil (and garlic too if you do not have a garlic press). Crush the walnut pieces with a mortar and pestle, coffee grinder, or a knife. In a small bowl mix the basil, garlic, salt, walnuts and olive oil. Add more salt to taste.
Add pesto to pastas, wraps, chicken, you name it! Pesto is great on pizza too! Check out my pizza recipe for details.
Have you tried this recipe? Do you have one of your own? I'd love to hear from you! Just add your two cents in the comments section below.