Serve it with Linguine or Bowtie pasta, topped with chicken or Portobello mushrooms or just on its own.
Ingredients:
2 cups fresh basil leaves, packed
1/3 cup Pine Nuts
3 medium garlic cloves, sliced or minced
1/2 cup Extra Virgin Olive Oil
1 Tbsp lemon juice (or more to taste)
Salt (to taste)
Directions:
Combine the basil, pine nuts, garlic, lemon juice, and salt in a food processer and pulse a few times. Add the olive oil slowly to the mixture and continue pulsing (make sure to scrape the sides!). Taste, and add more lemon or salt as needed.
Tip:
Drain the pasta after boiling (do not rinse), then mix with the pesto sauce. Add the sauce one tablespoon at a time until desired “sauciness.” Serve immediately.
Dairy-Free Kitchens 