Basil Pesto (Dairy-Free, Nut-Free or Traditional)
Make this easy and delicious pesto recipe using fresh basil from your garden! Make the dairy-free (vegan) version or see the notes for the nut-free or the traditional version. Enjoy!
Equipment
- Food processor or blender
- Colander to wash basil
- Spatula or spoon
- two, 4 oz jars or similar containers to store the pesto in
Ingredients
- 2 cups fresh basil from your garden, tightly packed
- 1/2 cup raw, unsalted cashew nuts, organic if possible (See substitution in notes below)
- 3 medium cloves of garlic, organic if possible
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, organic if possible fresh lemon juice is better if you have it
- salt to taste
Instructions
- Wash the basil in cool water, drain, and remove the stems by pinching them off. I harvested enough basil to make a double batch!
- Place all of the ingredients in a food processor or blender. If using a bullet-type blender, allow the oil to work its way to the bottom of the container once inverted. This will help moisten the mixture and make it easier to blend.
- Blend the ingredients until smooth. Some like to blend just until the basil has a finely minced appearance. The choice is yours, depending on the texture you prefer.
- Pour the pesto into the jars. Use the spatula to scrape the sides of the container to get every last drop! It is natural for some of the oil to separate. Simply stir before using.
- Store the pesto in the refrigerator where it should last for several days or in the freezer. I store the pesto in 4 ounce jars because that's how much I'll use in a week or so. If you keep it in larger containers in the freezer you'll be committed to using the entire container once it's thawed.
- This recipe makes a total of 8 ounces.
Notes
This recipe is dairy free, gluten free, grain free and compliant with most autoimmune protocols. Consult with your practitioner if you are unsure if it meets with your specific requirements.
To make the nut-free version, substitute the cashews for 1/2 of an avocado. You may need to add a touch more oil or lemon juice to help with the consistency.
For traditional pesto, exchange the cashew nuts for pine nuts and add 1/2 cup Parmesan cheese.