Presto Pesto!

Kiddo likes pesto. Or she used to… she wasn’t the biggest fan of this recipe, but I thought it was decent. Perhaps a little too lemony, so I have altered the recipe a bit.

This pesto is easy, fast AND dairy free. Make it, let us know if you like it! I thought is was great on this bread, and would make a great sauce for either of these pizzas.

Presto Pesto! Ingredients

  • 2 cups packed, fresh basil (remove large stems)
  • 3 TBS pine nuts or walnuts (walnuts are MUCH cheaper)
  • 3 large cloves of garlic (peeled- seriously, why must this be stipulated???)
  • 1 TBS lemon juice (roughly what you will get from half a medium lemon)
  • 1/4 tsp sea salt (add more to your own taste)
  • 3 TBS extra virgin olive oil
  • 3-6 TBS water (to make the pesto into a sauce)

Presto Pesto! Directions

  1. Add all ingredients EXCEPT oil and water to a food processor. Combine until a loose paste (with no large chunks of garlic or nuts remain).
  2. Drizzle the olive oil into the mixture, a little at a time, ideally while the food processor is running. Scrape the sides of the food processor after each oil addition is well blended.
  3. Add in one TBS of water at a time, to thin the pesto paste into a sauce. Add as much or as little water as you’d like to create the desired consistency.
  4. Now, taste the pesto and add more ingredients (garlic, salt, lemon, nuts…) according to your preference.
  5. Put the pesto on pasta, “zoodles,” bread, pizza… and enjoy!
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