π If your herb garden is thriving like ours this summer, then you need this simple blender recipe to use up all that basil!! π I always find it difficult to find nut-free pesto sauce, and since Iβm 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. π We love using our pesto as a dip for crackers and veggies, or as a marinade for cauliflower steak, pasta, chicken, or fish.
Wash the basil and remove the stems.
Combine all ingredients in a food processor or blender and pulse until smooth. Taste and add more salt/pepper/cheese to your liking. Enjoy!
0 servings