Basil & Pecan Dairy-Free Pesto
- Blakely Berry
- Jun 13, 2018
- 1 min read
Pesto is one of those sauces that can seem intimidating but is actually super simple. You just have to have a food processor or high power blender and you're set. It's also one of those things that tastes SO MUCH BETTER homemade than store bought. After making it one time, you will never be able to go back to the jarred version at your grocery store.
Ingredients
2 cups packed basil leaves
1/2 cup unsalted pecans
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
Makes 2 cups
Instructions:
To make the pesto, add all dry ingredients to a food processor or blender. Pulse until all ingredients are finely chopped.
Slowly drizzle olive oil and pulse until there is a consistent texture. It will not be completely smooth.
Store in an airtight container for up to 2 weeks. Put on pasta, pizza, or use as a dip for veggies.
Enjoy!
*Note: You can sub walnuts, almonds, cashews, or pine nuts for the pecans.
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