Use this sauce on pizzas, spaghetti squash, or drizzled over fish!
Danielle Walker - AgainstAllGrain.com
- 1/2 cup basil leaves, packed tightly
- 1 garlic clove
- 2 tablespoons pinenuts
- 1/8 teaspoon salt
- 2 tablespoons Parmesan cheese
- 1/4 cup virgin olive oil
- Place the first five ingredients in a food processor or blender and blend until finely chopped.
- With the machine running, slowly drizzle in the olive oil until combined.
- Use the sauce immediately, or store in an airtight container for 1 week. To help keep the sauce fresh, pour a tablespoon of olive oil on top to help seal out the air.
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4 Responses to “Pesto Sauce”
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Do you have a vegan version as well? My son can’t have nuts or dairy- wonder if there is a way to make pesto for him?? By the way- I love your recipes and site- this has been a blessing to us.
Against All Grain
I’ve bought an amazing vegan one at Whole Foods before but I’m almost positive it had walnuts in it. Can he do seeds? You may be able to make one with sunflower seeds. Just leave the cheese out.
Here’s a yummy vegan version: https://www.consciouseatery.com/2013/10/dairy-free-pesto-paleo.html?m=1
Can this be frozen? For how long? Would u still want to seal with some olive oil? Yummmm!!