Dairy-Free/Vegan Basil Pesto
Once you have your thriving kitchen herb garden up and running (see our previous article) you’ll want to make sure you’re using all that great fresh produce! A great way to use up excess basil is to make your own pesto.
The traditional basil pesto we know and love is made with cheese – typically parmesan or Romano. However if you are looking for a dairy-free alternative, this fantastic recipe from Food Network Kitchen uses a combination of smoked almonds, pistachios and green tea to give a depth of flavor that cheese would normally provide.
Their great tip for leftovers is to freeze them in an ice cube tray and store for up to one month!
- 1/2 cups packed fresh basil leaves
- 1/3 cup smoked almonds
- 1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)
- 1/4 cup unsweetened green tea, chilled or at room temperature
- 2 large cloves garlic
- Kosher salt
- 1/2 teaspoon grated lemon zest
- 1/4 cup extra-virgin olive oil
- Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
- Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.
Recipe and image courtesy of Food Network Kitchens