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?

Farmers in 2002 earned their lowest real net cash income since 1940. Meanwhile corporate agribusiness profits have nearly doubled since 1990.

Quotes

"We stand, in most places on earth, only six inches from desolation, for that is the thickness of the topsoil layer upon which the entire life of the planet depends."
~R. Neil Sampson
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