Dairy-Free (& Nut-Free) Pesto

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

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!

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

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11-year-old boy explains what’s wrong with our food system

Want to eat a more natural diet??

Be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ tasty recipes and tons of additive-free grocery shopping guidance!! Your satisfaction is guaranteed…or your money back!

Let Birke Baehr (below) explain why you should care…