Basil Pesto (Dairy-Free)

My attitude toward food is make it at home and keep it as simple as possible, so I don’t do a lot of sauces. This basil pesto, however, is one of my exceptions. I make it all summer long. It doesn’t have Parmesan, and I don’t miss it. Why add the dairy if you don’t have to?

(I originally found this recipe here.)

I’d love to say I made this pesto with my own basil, but I bought it at the store. The basil in my patio garden is being eaten by someone else this summer. I suspect the ants, but I have no confirmation.

Ingredients:

2 cups packed fresh basil leaves

2 cloves garlic

¼ cup pine nuts

½ cup extra-virgin olive oil

Big pinch of salt, or to taste

½ to 1 whole lemon, juiced

Directions:

1. Put the pine nuts in a dry pan over medium heat and toast until golden brown. Allow the nuts to cool.
2. Add basil leaves, garlic, pine nuts, and salt to food processor and pulse to combine.
3. Run the food processor on continuous mode while you pour in the olive oil.
4. Add in lemon juice to taste and combine.
5. Add more salt if you like.