Pesto (Debbie's Dairy Free Version)

by Debbie Sarfati, Whole Nourishment

Ingredients:
  • 1/2 cup pine nuts
  • 2 cups packed fresh basil leaves
  • 1/4 cup parsley
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup breadcrumbs (I use gluten free ones from Debbie's Bakery in Denver)

  • Method:
    • In a medium skillet, dry roast the pine nuts over medium heat until golden brown.
    • Add all the ingredients to a food processor and pulse until well combined.
    • Use pesto on pastas, veggie kebobs, meats, fish and shellfish. Store extra pesto in 1/3 cup Tupperware containers and freeze for use over the winter (it will defrost nicely if moved from the freezer to the fridge for about 1 day).

    More recipes from Debbie

Did you know?

Only about 10% of the fossil fuel energy used in the world's food system is used in production; the other 90% goes into packaging, transportation, and marketing.

Quotes

"We can no longer import our lives in the form of food, fuel and fundamentalism. Life is homegrown, always has been. So is culture. And so too are the solutions to global problems."

~Paul Hawken, Bioneers Conference 2006
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