homemade pesto with fresh basil *dairy free*
Homemade pesto with fresh basil is an easy and delicious way to spice up any meat dish. Versatile also as a veggie, chip, or jerky dip, this dairy free option is great for everyone.
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Equipment
- food processor
- knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cups
- airtight, glass container with a lid
Ingredients
- 2 cups fresh basil
- 1/2 cup pine nuts
- 2 tbsp fresh squeezed lemon juice
- 1 small garlic clove
- 1/4 tsp salt
- 1/4 cup EVOO
Instructions
- Add the pine nuts to the food processor and pulse until they’re a smooth consistency.
- Add the lemon juice, garlic clove, and olive oil and pulse until fully incorporated
- Finally add the basil and pulse until all ingredients are fully mixed together
- Store in an airtight, glass container in the fridge. Or freeze for 6-12 months for use in the future.
Notes
Use fresh basil if possible.
If your pesto tastes bitter, you can probably blame your olive oil.