Dairy & (Naturally) Gluten Free Pesto
No matter how you use it, dairy and (naturally) gluten free pesto is just one of the most divine additions to nearly any meal. This gem of a spread, topping, dip, sauce or however else you’d love to use it was a favorite item made by my mom while growing up.
Prep Time
10Minutes
Prep Time
10Minutes
Ingredients
  • 2Cups basilWell Packed (or arugula for a spicier version)
  • 1/2Cup olive oil
  • 3Medium Garlic Cloves
  • 1/4Cup pine nutsor Walnuts
  • 1Tsp Salt
  • 2Tbsp Ghee(Optional, to add the buttery flavor without the lactose or problematic dairy proteins)
Instructions
  1. Add all ingredients to a food processor.
  2. Purée the ingredients until everything is well incorporated.
  3. If you need more liquid, all more olive oil about 1 tbsp at a time.
  4. For a brighter green color, swap out 1/4 cup of basil for baby spinach.
  5. To store in refrigerator, place pesto in an airtight container, smooth out the top layer and drizzle enough olive oil over top to completely seal in the pesto. Keeps in fridge for 4 days.
  6. To freeze, place in plastic ziploc bag and press out as much air as possible and then freeze. Can stay for about 3 months. When you’re ready to use it, allow pesto to defrost in the fridge or place entire bag in warm water until contents have defrosted.