Foolproof Pesto Every Time!
Happy Labor Day!
Pesto is one of my favorite sauces. Is that what pesto is? A sauce? Well anyway…whatever it is, it’s delicious and can go from topping gluten free toast, to spicing up your egg breakfast, to being a great dip for your beef kabobs. And while most store bought pesto has dairy and varies greatly in flavor from brand to brand, I’m going to show you how to make the most delicious pesto every time - at home - dairy free - and it’s EASY!
Basil is the primary ingredient and flavor that makes pesto so delicious. Did you know that basil is also anti-inflammatory, boosts your immune system and is an antioxidant too?! So this is the perfect recipe to whip up as we find ourselves at the beginning of cold and flu season!
1 cup organic cashews (roasted and salted adds more flavor)
1 large bunch of organic basil (approximately 2 cups of leaves)
The juice of one 1 organic lemon
1/4 cup olive oil (to begin with)
4-6 garlic cloves chopped
Pinch of sea salt
Rinse the basil and cut off the stems
Add all ingredients to a food processor and blend
Observe the texture and add oil as needed until it is spreadable but not creamy
Taste and add garlic and salt as needed. This really adjusts to your personal flavor profile and helps make the pesto as strong and flavorful or as mild as you prefer.
Enjoy! Because the seasonings are so simple and so personalized in measurements, you can make this pesto the exact right flavor every single time!
Change it up:
Use any nut you like or, do what I did the other day and use up 2-3 different nuts you happen to have in your pantry. The flavor profile may change slightly, but really any nut blend will work as the base. Usually store bought pesto includes pine nuts.
Use cilantro instead of basil for an different flavor and added detoxification
p.s. we love to make some gluten free pasta with pesto as the sauce! What’s your favorite way to use pesto?
Find more fun information about basil here: