By Raven Steepe
This holiday season, why not spice things up with a good ol’ summer food? Pesto is delicious and doesn’t need to be plagued by dairy! It can easily be made from raw, fresh ingredients. This pesto recipe makes a great salad dressing, bread or veggie dip. I modified my original recipe to make it vegan, as it originally called for parmesan cheese.
A little seasonal tip: for the holidays, try serving this with our gluten-free stuffing!
- 1 1/2 cups fresh basil
- 1/3 cup olive oil
- 1 cup pine nuts (almonds or walnuts may be substituted)
- 5 cloves garlic, chopped
- 1/3 cup nutritional yeast
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
1) Combine all of the ingredients in a food processor. That’s it!
The pesto should not be completely smooth and should have texture. Tada. Enjoy!