So whenever my basil leaves are large and plentiful enough, I make this next recipe. There's nothing like taking a plant straight from it's root and eating it. Of course if you don't grow your own basil you can always find it at your local grocery store as well. ;)
I made this Gluten Free as well as Dairy Free so Audrey can eat it. It's so yummy, you wont even miss the cheese! Of course if you are not vegan, you can always sprinkle a little fresh Parmesan cheese on top for an extra bonus.
- 2 cups fresh basil leaves (packed into measuring cup)
- 4 fresh cloves of garlic, peeled and minced
- 1/2 cup extra virgin olive oil
- 1 cup pine nuts
- 3 TB fresh squeezed lemon juice
- sea salt and fresh ground black pepper (to taste)
- Toast the pine nuts (Optional to toast them but sure makes the dish taste better!) To toast: place pine nuts on a pan and put into an oven set to 350. When nuts are fragrant and golden, remove from oven and allow to cool. (Be sure to watch carefully as they change quickly!)
- Combine the garlic and lemon juice in a small bowl and set aside.
- Wash and completely dry the basil leaves. Place into a blender.
- Add the olive oil and the garlic & lemon mixture. Blend well. (Scrap sides if necessary.)
- Add the toasted pine nuts to blender and pulse until your desired consistency.
Tips from jalene:
We love the brand Tinkyada for our gluten free noodles. The texture is really good as well as the flavor. They don't turn to mush either which is huge a bonus.
They come in a huge variety of options and your local health food store does not carry them you can always purchase them off Amazon.
We have served our Pesto over Penne or Spaghetti noodles. Both taste amazing.
I also like to add in chicken and asparagus using the technique from my GF, DF Pine Nut & Asparagus Pasta. Of course this is not a Vegan.
Pesto is AMAZING on sandwiches as well! Try it on my soft gluten free rolls or with my turkey burgers.
(For 1 package)
(For 3 packages)
Audrey loves her pesto!
(Little does she know there's tiny pieces
of asparagus hidden in this one...)