Pesto

by Saturday, December 17, 2016

I love pesto. It’s sorta basic, but I like to think of it as a classic flavor that can be used in so many ways. Because it is.

I put this shit on everything you guys. I’m in a pesto craze at the moment!
The original pesto has Parmesan cheese in it, which is a not go for me (because I don’t eat dairy) so I came up with a dairy free pesto that had less fat and oil that the standard recipe.  But you seriously can’t even tell, because it is SOO damn good.

dairyfreepesto

Roasted walnuts take the place of the cheese, along with plenty of garlic and lemon juice.

I use roasted garlic because it adds such an amazing depth of flavor. To roast the heads of garlic you have two options:

  • Dismantle the head clove by clove and peel all of it, put all the cloves in a sheet of tin foil, drizzle with olive oil, sprinkle with salt wrap it up and put in a 400 degree oven for 25 minutes or until golden.
  • Option two is easier to prep but harder to handle when the garlic is cooked. Chop the tops off the entire head of garlic, put this crown-less garlic in a sheet of tin foil, drizzle with olive oil, sprinkle with salt, wrap it up and put in a 400 degree oven for 25-30 minutes or until golden. Then let it cool, and pressing from the bottom, squeeze out all of the roasty garlic goodness.

This is a great recipe for pasta, I use it in meatballs, I add it to a salad dressing…you can get super creative…and it always jazzes up a bland dish!  If you are dairy free, vegan or Paleo- this recipe is for you!  And if you aren’t any of those things, it’s still a lighter pesto, so give it a try!

dairyfreepestosauce


Pesto: Dairy Free, Vegan, Paleo


Ingredients:

2 heads of garlic, peeled and roasted
3 packed cups fresh basil
1/3 cup toasted walnuts
1 tsp sea salt
1/2 tsp black pepper
1/2 cup – 2/3 cup olive oil (more if it doesn’t get smooth enough)
1/4 cup fresh lemon juice

Directions:

In a food processor or good blender add all the ingredients except for the olive oil. Blend until a paste is formed. Add olive oil in slowly as the processor is on so it incorporates correctly. Taste and add more salt if needed.
Voila! Store in a jar in the fridge and use it on literally everything! (Maybe not ice cream…ew)

 

Xo Katrina

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