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For this recipe, you’ll need:
2 cups fresh basil leaves, packed (~ 4 ounces)
1/2 tsp sea salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic, minced
1/2 cup extra virgin olive oil
(12 oz. uncooked pasta, optional)
Toss everything into a food processor (except for the pasta!) and process until combined, stopping to scrape the sides a few times as needed.
Makes 3/4-1 cup of sauce. Freezes well for later use, so I make TONS of this when it’s basil season 🙂
If using for a pasta dish, cook 12 oz. pasta according to package directions. (We like the organic brown rice pasta varieties from Trader Joe’s.) Drain. Toss with pesto and serve!
So excited to see this! I love pesto, but I don’t buy/make it because of my daughter’s peanut and tree nut allergy and my husband’s intolerance of dairy! Yay! Thanks!
Linda
Super! Let me know how you all enjoy it 🙂
I am dreaming of making pesto with our very own basil this summer 🙂
me, too!!!
this looks delicious! I confess I’ve never made pesto before, becuase most recipes I’ve seen call for dairy in some form and I’m intolerant, but now I think I’ll have to make this. Thanks for the recipe! Kathryn x
So glad to help! Let me know how you like it. You can also add 1/3 cup pine nuts…I just prefer the “lightness” without the nuts (plus those are pricey, anyway. lol). So this may not even technically be a true “pesto” since it has no nuts? lol. Perhaps more of a light basil sauce?? But we LOVE it!
Mmmm….love good for you recipes…..