Recipe: Dairy-Free Pesto

Posted on | April 26, 2009 | 3 Comments

i know i have blogged about the dairy-free pesto before, but didn’t post a recipe. and as it turns out, i can’t find the original recipe that i used. so…i had to make my own. which means that i get to post it. yessssss.

the longer that i stay on a nightshade-free [and dairy-free, cinnamon-free, no msg] diet, the more i begin to enjoy simple pasta dishes. don’t get me wrong, if eating tomato sauce didn’t make me sick [migraines, hives, stomach upset] i would eat it in a heartbeat. but. that is not an option at the moment.

whatever your reason for wanting a dairy free pesto [vegan, food intolerances, celiacs], this is a great basic recipe. and it makes enough for leftovers so you can always have some on hand.

Dairy-Free Pesto

ingredients:

  • 1 1/2 – 2 cups fresh basil
  • 1/2 cup pine nuts
  • 2-3 cloves garlic, minced
  • 1-2 tsp lemon juice
  • 1/3 cup olive oil
  • kosher salt and pepper to taste

directions:

  1. brown 1/4 cup of pine nuts.
  2. place all ingredients in a blender and mix until smooth. add more or less olive oil based on your preferences.
  3. serve atop your favorite pasta. we tried quinoa pasta last night. which was pretty darn good.
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Category: food intolerance, recipe, vegan, vegetarian

Comments

3 Responses to “Recipe: Dairy-Free Pesto”

  1. Leora
    April 26th, 2009 @ 10:27 pm

    I’ve made something similar with walnuts or almonds in the food processor, olive oil, salt, garlic optional. I put it on the noodles when they are hot, and then serve them the next day cold or room temperature. I like them, but my kids don’t. sigh. Such picky ones I’ve got.

  2. Caleb
    April 28th, 2009 @ 4:29 pm

    Hey, this is even raw if you use sea salt! :) About how long will this stay good? I’m always bad at determining how long things will last.

  3. Reluctant Veggie
    May 1st, 2009 @ 6:23 pm

    i think it keeps for up to 2 weeks. but we usually finish it before then!

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