You don’t really need a special vegan or gluten-free recipe for pesto since it is naturally both. I don’t care, I’m including it anyway. It’s a simple and fresh-tasting sauce that can be used as a spread or dip. I’m getting to love this around our house, with home-grown basil right from the garden.
- 3/4 cup fresh basil leaves
- 3 tbs toasted pine nuts
- 1 clove of garlic
- 3/4 tsp lemon juice
- 1/4 tsp salt
- 3 tsp olive oil
Put everything except for the oil in a food processor. Pulse while slowly adding the oil until everything is combined and smooth (or leave it a little chunky if you prefer). Store in the fridge and use with crackers, bread or on pasta.
Makes about half a cup of pesto.