Dairy-Free Pesto (Edit recipe)

This Dairy-Free Pesto is a staple around my house. I use it to top eggs, mix into mashed potatoes (obvi!) and as a base for salad dressing and aioli. When it comes to flavor boosters, keeping a jar of this tasty pesto in the refrigerator can amp up your Whole30 meals.

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	105
Fat:	11 g
Carbohydrates:	0 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	47 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 12-16

Ingredients

4 cups fresh Basil
1/3 cup Pine Nuts
1 clove Garlic, peeled
1/2 Lemon, zested and juiced
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/2 cup Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add basil leaves, pine nuts and garlic clove to the bowl of a food processor. Pulse until ingredients are well chopped, stopping to scrape down the sides as needed.
Add zest and juice of half a lemon, salt and pepper to the food processor, and run on low for about 20 seconds.
Slowly drizzle olive oil into the top of the food processor, while continuing to run on low.
Store pesto in the refrigerator in a jar or air-tight container for up to 5 days.

Notes

Basil leaves can be mixed up with other greens. You'll need about 4 cups of greens total. Good substitutes include a mix of basil with parsley, arugula or any other soft green you enjoy.