Nut and Dairy Free Pesto

Nut and Dairy Free Pesto

Before we entered the land of dairy free, gluten free, soy free, and nut free cuisine, I use to make pesto all the time.  I really loved the taste of ground nuts, basil and cheese in an olive oil base. Sigh…my mouth still waters when I think about the flavors.  After 8 years, I decided it was time to make an allergy safe version for my family to enjoy.  Afterall, having allergies shouldn’t mean a life of deprivation but instead it should be a life of creativity, colors and flavors.

Ingredients:IMG_3441.JPG

  • 1 Packed Cup of Fresh Basil
  • 4 TBS of Roasted Sunflower (or Pumpkin) Seeds
  • 1 TBS Nutritional Yeast
  • 1 Tsp. Fresh Garlic (Minced)
  • 1/2 Tsp. Onion Powder
  • 1 Tsp. Pink Sea Salt
  • Lemon Juice of a Whole Lemon (approx. 2 TBS.)
  • 4 Tsp. Extra Virgin Olive Oil
  • 1/8 Tsp. of Cracked Black Pepper

Directions:

Combine all the ingredients together into a blender, pulse a few times till it is the desired consistency.  I usually like to give it a full min to make sure all the seeds are chopped up into the sauce.  I am not one for crunchy pesto. 😀

Makes 3 servings

http://www.ceglutenfreefoodie.com

21 Day Fix Container 

1 Orange 1 Tsp.

(Vegan)

Paleo

 

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