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?

Organic farmers and experts in India organized to address the agriculture crisis facing the nation's 700 million farmers. Poor yields, degraded soils, and expensive chemical inputs arising from the cultivation of pesticide intensive crops, including genetically engineered cotton, have devastated India's rural economy. Crop failures and crushing debt led over 300 Indian farmers to commit suicide between May and July. To address this crisis, farmers from all over the country joined together August 2, 2006 to create the "Organic Vision 2020," a long term strategy to shift the country's farming focus back to ecological and traditional organic practices.

Quotes

"Agriculture not only gives riches to a nation, but the only riches she can call her own."
~Samuel Johnson
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