If you love pesto as much as I do, you know it’s a fabulous way to add flavor to so many dishes!
But since giving up dairy, I’ve been missing that particular flavor a lot. I mean, it just goes with so many things! Pasta dishes, meats and even on toast!
So I had about enough of missing one of my favorite sauces and got busy in the kitchen coming up with a diary free version which is naturally low in carbs and high in fats. My kind of sauce all the way around!
This pesto sauce is fresh, natural, homemade and will keep for up to 2 weeks in your fridge or up to 4 months in your freezer.
You can use all olive oil. I just don’t care for a heavy olive oil flavor, which is why I subbed half of the oil with a lighter flavored oil. But you can use whichever oil(s) you prefer.
- 2 packed cups fresh basil
- 1/4 cup olive oil
- 1/4 cup grapeseed oil
- 1/2 cup pine nuts
- 1/2 cup pecans
- 2 small to medium cloves garlic
- salt to taste
- Place all ingredients in a food processor, and blend to your desired consistency.
- Store in air-tight container in refrigerator for up to two weeks, or freeze in portioned sizes for up to 4 months.
Nutrition Data According To MyFitnessPal.com
(Data may not be totally accurate. Does not include added salt.)