Gluten Free & Dairy Free Pesto

Gluten Free & Dairy Free Pesto

November 16, 2017OffTheWheatenPathTT

One of my favorite herbs is definitely basil. When we’re choosing what herbs we’re growing for the month, it’s always at the top of my list. The only thing with basil is that we end up with way more than we can use. So what to do with all the extra basil we have? We make a big batch of Gluten Free & Dairy Free Pesto!

Basil Seedlings

Pesto is a common sauce originating from Genoa, Italy. It is typically used in pasta, but we love to add it to meatballs, stuff chicken and one of my favorite ways is as a base for our pizza.

Pesto Ingredients

The main ingredients in pesto is basil, garlic, olive oil, pine nuts and cheese. Our version is very similar to the traditional method of making pesto, we simply left out the cheese and swapped some of the nuts out for a cheaper version to make this sauce not only delicious, but diary free and less expensive. 

 

Basil

You may be thinking that it would change the flavor of the pesto, but I can promise, this pesto is just as flavorful and so yummy and easy that will be come a go to recipe. Plus it’s one of those sauces that freezes well so you can pop a piece out whenever you’re feeling for a pesto dish.

Gluten Free Pesto Stuffed Chicken

So you’ve just finished a batch of pesto, maybe you’ve got some basil leftover and you’re looking for some inspiration. Try our Pesto Stuffed Chicken Breasts or use some of the basil in our Gluten free Lemon Loaf with Basil Cream Cheese Frosting. Both recipes are delish and a winner every time. 

Gluten Free & Dairy Free Pesto
Yield: 1-2 cups

Dairy Free Pesto

Ingredients

  • 2 cups packed fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup almonds
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 1/2 tsp salt

Instructions

    1. In a food processor, combine all the ingredients except the olive oil.
    2. Blend for a couple seconds and then drizzle in the olive oil while its blending so that it mixes as it blends.
    3. Once you have added all the oil, continue to blend for about a minute or two so that everything is mixed and there are no chunks.
    4. Once finished, store in a glass jar in the fridge for about 1 to 2 weeks. Or fill an ice cube tray with the pesto, free until solid, then pop out, place in a ziplock bag and store for 2 months.

Did you make this recipe?

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