If you grow your own basil then you know that you end up with so much basil you don’t know what to do with. Making a dairy free pesto is a great choice as you can make a large batch and freeze it in small mason jars.
Making pesto is incredibly easy, simply add all the ingredients to a food processor or blender and allow the machine to do the work! Having pesto on hand will add a massive amount of flavour to so many dishes while still being healthy. I took an old pesto recipe calling for Parmesan cheese and used nutritional yeast, not enough to over power the pesto but enough to give it that umami flavour.
You can seriously spread pesto over anything: chicken, veggies, eggs, or as I did – mixed with zucchini noodles, grilled chicken and tomatoes. A super quick lunch or dinner option. Minimal work, big results!
- 2 cups basil, washed and dried
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 tsp unrefined salt
- 1 tbsp lemon juice
- 1/2 cup olive oil
- 2 tbsp nutritional yeast
- Place all the ingredients in a food processor or high speed blender.
- Transfer to small mason jars and freeze or place in the refrigerator.