Basil Pesto (dairy free)
Pesto is a delicious and versatile condiment that you can serve on eggs, chicken, fish, lamb, salad, vegetables or serve as a dip or a fancy addition on top of soup. Pesto gives flavour and freshness to any dish and is a great way to add nutrients to savoury dishes.
- 3 cups (packed) Fresh Basil leaves
- 1/4 cup extra virgin olive oil
- 1 tablespoon Lemon juice
- 1/4 cup Raw Cashews, Pine Nuts or Macadamia Nuts
- 1 Fresh Garlic Clove, peeled and crushed
- sea salt
In a small blender or stab mixer with attachment, blend basil with half the amount of olive oil until finely chopped.
Add lemon juice, cashews, pine nuts or macadamia nuts, garlic, salt and remainder of oil. Blend until smooth. Add a little more oil or a splash of water if needed. Adjust seasoning to liking.
Use pesto immediately or store in an air-tight container in the refrigerator.
Make It Personal:
- Serve as a dip with raw vegetable sticks, Gluten Free, Grain Free Crackers or dollop over chicken, fish, meat or eggs.
- Add a tablespoon of pesto to cooked vegetables and toss through.
- Add 1 fresh, de-seeded chilli or 1 teaspoon dried chilli flakes to ingredients before blending.
- Choose your favourite nuts such as cashews, pine nuts or macadamia nuts to make this pesto creamy and nutritious.
Sensitive to Nuts?
- Blending basil with a little olive oil before adding the remaining ingredients help to create a smooth and well-blended pesto.
- Purchasing fresh herbs from farmer’s markets is usually much more affordable than store bought. You often can get much larger bunches that are extremely fresh and vibrant.
- To keep your basil fresh, wrap in kitchen paper towel and store in an airtight bag in the crisper section of your refrigerator or alternatively stand bunch of basil in a glass of water.
- After each use top pesto with extra olive oil to keep fresh. You can also freeze pesto in ice cube trays and pop out individual serves and defrost as needed or store frozen pesto cubes in an airtight freezer bag in freezer.
Sensitive to FODMAPs?
- Omit Nuts from pesto. Alternatively you can substitute nuts for seeds such as sunflower seed kernels or pumpkin seeds.
- Try our Nut Free Pesto recipe.
- Omit fresh garlic and use garlic infused olive oil for added garlic flavour.