Whole30 + Keto Dairy Free Pesto #easy #healthy

This whole30 + keto dairy free pesto is so delectable, it will take your breath away that there is definitely no dairy in it. Generally, pesto is made with an entire pack of parmesan cheese in it. I forgot about it, included more salt, and it suggests a flavor like all that you cherish about pesto without annoying your stomach!

Pesto sauce is most ordinarily made with pine nuts, which is my preferred nut to utilize on the grounds that they're nutty, somewhat sweet, and taste tasty when toasted.

Be that as it may, pine nuts are exceptionally expensive. You can without much of a stretch swap in another nut. I've likewise made this with almonds, pecans, walnuts and pistachios. Each nut gives the pesto a delectable and novel flavor. Don't hesitate to utilize whichever nut you have on hand.

I profoundly prescribe you make a lot of clusters in the mid year since that is when basil is at its pinnacle freshness. Hence, I plant loads of basil in my nursery, and likewise get it in mass at the ranchers advertise. Can't beat that crisp taste!

You don’t need the parmesan cheese! Made with fresh basil & pine nuts. Paleo, gluten free, grain free, sugar free, clean eating, freezer friendly.

INGREDIENTS

• 2 packed cups basil leaves
• 1/2 cup olive oil (may need 1 to 2 tablespoons more to reach consistency you desire)
• 1/2 cup roasted, unsalted pine nuts (or pecans, almonds or walnuts!)
• 3 cloves of garlic
• 1/2 teaspoon salt

INSTRUCTIONS

1. In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
2. To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.
3. Will keep in a wide mouth pint mason jar in the refrigerator for 2 weeks, or in the freezer for up to 1 year. I store my dairy free pesto in wide mouth pint mason jars since they’re freezer friendly!

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