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?

The average food item travels 1550-2480 miles (2500-4000 KM) in the U.S.
-The WorldWatch Institute, "Home Grown," 2002

Quotes

"Soil is ultimately a cultural problem, and it will only be corrected by cultural solutions."
~Wendell Berry
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