🍃 If your herb garden is thriving like ours this summer, then you need this simple blender recipe to use up all that basil!! 🍃 I always find it difficult to find nut-free pesto sauce, and since I’m allergic to pine nuts, I knew I had to find a homemade alternative. This recipe can be made vegan or vegetarian (if you add in Parmesan cheese for a sweet and zesty flavor), and can also be made extra nutritious by throwing in some spinach leaves to the basil. 🍃 We love using our pesto as a dip for crackers and veggies, or as a marinade for cauliflower steak, pasta, chicken, or fish.
2 cups packed basil leaves
½ cup spinach leavesOptional, only if you want to hide some extra greens into your kids' food!
⅔ cup cold pressed extra virgin olive oil
⅓ cup raw sunflower seeds
¼ cup shredded Parmesan cheeseOmit if vegan
2 garlic cloves
1 tbsp lemon juice
1 tsp salt
¼ tsp pepper
1Wash the basil and remove the stems.
2Combine all ingredients in a food processor or blender and pulse until smooth. Taste and add more salt/pepper/cheese to your liking. Enjoy!
Ingredients
2 cups packed basil leaves
½ cup spinach leavesOptional, only if you want to hide some extra greens into your kids' food!
⅔ cup cold pressed extra virgin olive oil
⅓ cup raw sunflower seeds
¼ cup shredded Parmesan cheeseOmit if vegan
2 garlic cloves
1 tbsp lemon juice
1 tsp salt
¼ tsp pepper
Directions
1Wash the basil and remove the stems.
2Combine all ingredients in a food processor or blender and pulse until smooth. Taste and add more salt/pepper/cheese to your liking. Enjoy!
