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?

Each year, an estimated 911 million pounds of synthetic pesticides are applied to conventional agricultural crops throughout the United States & looking upon the globe, the number reaches 5 billion.

Quotes

The soul of our quest for the simple life reflects a need to re-establish control of our lives.

~Peter Fossel
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