Every summer, our garden tends to become overflowing with basil, giving me the perfect excuse to make pesto! It puts summer garden herbs to great use, plus it's easy to make and super versatile. It's great served over zucchini noodles, adds zing to simple grilled veggies, fish, or chicken, and livens up any salad!
This pesto sauce recipe is totally bad ass and does not include parmesan cheese like most traditional pesto recipes do, making it suitable for anyone on a dairy-free diet! This way, you get all the pesto goodness that will please everyone!
2 cups fresh basil
½ cup toasted walnuts
½ cup extra virgin olive oil
2 tbsp lemon juice
1 clove garlic
½ tsp Himilayan pink salt
Lightly toast the walnuts in a dry skillet (no oil) over medium heat for approximately 5 minutes, tossing them occasionally so they don’t burn
Place all ingredients in a food processor, except for the oil
Slowly add the oil while the machine is running until a smooth paste is formed
Continue blending until you reach the consistency of your choice
Serve and enjoy!*
*Fresh, homemade pesto should keep for approximately 5 days. It can also be frozen for use at a later date. A great idea is to fill an ice cube tray so you can simply pop small amounts out as you need them.