Incredibly quick and very versatile, this pesto is a light dairy free version of the delicious usual version. When I discovered the recipe for fresh pesto, I became curious if it would still taste ok without the parmesan, since I am very sensitive to lactose. It turns out you don’t even miss it one bit.
Dairy free/Gluten free/Quick/Healthy/Vegan
- ½ cup pine nuts
- ½ olive oil
- Handful each of parsley and basil
- 2 cloves garlic
- salt and pepper
- one lemon squeezed plus its zest
Add all ingredients into food processor except oil. While still spinning, slowly add the oil. Keeps up to six weeks in the fridge if you top with olive oil.