I have big, gorgeous basil plant that has loved this warm weather we are having. Before it all goes to seed, I decided to make a huge batch of basil pesto that we can freeze and use all winter. This recipe is dairy free and delicious!
1 cup packed basil leaves
2 garlic cloves
1.5 tsp grated lemon zest
4 tsp lemon juice
1/4 cup pine nuts
1/4 tsp salt
pinch of ground black pepper
1/4 cup olive oil
- Combine all ingredients in a food processor or blender & process until desired consistency.
- Use as dip for fresh veggies, on top of baked wild salmon or a sauce for gluten free pasta with fresh tomatoes & spinach. DELICIOUS!