Ever had homemade pesto? If not, here’s your chance!
Pesto is typically made with Parmesan cheese, but I’ve made a dairy free version that’s pretty darn great. All you have to do is throw your ingredients in your food processor (or blender will work, too!) and pulse. So, what makes this pesto dairy free? Instead of using Parmesan cheese, I’ve replaced it with some nutritional yeast (learn more here). Nutritional yeast has a “cheesy” flavor and can be purchased at any health food store or online. Whether you eat dairy or not, nutritional yeast is both tasty and healthy, and is worth a shot.
Ingredients:
2 cups fresh basil, packed
1/2 cup pine nuts, toasted
1/2 cup extra virgin olive oil (EVOO)
2 1/2 Tbs nutritional yeast
2 garlic cloves,
salt to taste (I use 1/2 tsp kosher salt)
Directions:
Place ingredients in a food processor or blender and pulse until combined. Store pesto in a container with a tight fitted lid up to 1 week. Bon appetit!
**Note: If you enjoy cheese, you may use Parmesan cheese instead of nutritional yeast. You may want to reduce the amount of salt since Parmesan cheese is a bit salty.
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