This Dairy-Free Pesto is a staple around my house. I use it to top eggs, mix into mashed potatoes (obvi!) and as a base for salad dressing and aioli. When it comes to flavor boosters, keeping a jar of this tasty pesto in the refrigerator can amp up your Whole30 meals.
- 4 cups basil leaves
- 1/3 cup pine nuts
- 1 clove garlic, peeled
- ½ lemon, zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Add basil leaves, pine nuts and garlic clove to the bowl of a food processor. Pulse until ingredients are well chopped, stopping to scrape down the sides as needed.
Add zest and juice of half a lemon, salt and pepper to the food processor, and run on low for about 20 seconds. Slowly drizzle olive oil into the top of the food processor, while continuing to run on low.
Store pesto in the refrigerator in a jar or air-tight container for up to 5 days.
Basil leaves can be mixed up with other greens. You'll need about 4 cups of greens total. Good substitutes include a mix of basil with parsley, arugula or any other soft green you enjoy.