PESTO, PESTO READ ALL ABOUT IT (CAUSE ITS NUT FREE & DAIRY FREE)
Pesto on pasta – how can ya live without it!
I could live off pesto, like really. But damn that shit is expensive. It also has nuts which is a no-no for Odin (you’ll get to read about that later). So today I’ve made a nut and dairy free pesto and it was so easy! My two main men definitely approved of this recipe!
In the beginning of the summer I purposely bought like 10 basil plants because I knew I wanted to make a lot of pesto. I’ve never had luck with herbs from seeds so I totally cheated and bought plants – shh. They’ve grown really well in our mini garden and provide us with lots of leaves to throw in our nightly cooking and well now.. some pesto!
This recipe is larger because I wanted to freeze my pesto for when I’m having a lazy mom day and not into making fresh pesto. Definitely cut the recipe down if you’re looking for single serve portion.
What you will need is:
– 4.5 cups fresh basil
-1/3 olive oil *
– 1-2 tbsp minced garlic
– 1 tbsp lemon juice
– 1/2 tsp salt
– Small handful of pumpkin and/or sunflower seeds *
First off I picked the basil day of so it was fresh, rinsed and blotted to take off as much moisture as possible.
Add all ingredients to your food processor and process till smooth.
Honestly – I wasn’t going to include sunflower seeds and pumpkin seeds and was going to keep this recipe very basic but for my preference I definitely needed a thicker and slightly chunky pesto. I also added a smidge more olive oil – this will totally depend on your personal preference. Make sure to scrape the sides and mix around cause some leaves and seeds can get stuck.
And hey, guess what! You’re done! Who knew it was that simple. Add to your favorite pasta and enjoy!
Let me know if you try out this recipe and what you think!