No Nuts Vegan Pesto

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No Nuts Vegan Pesto

This simple allergy-friendly pesto sauce gives your everyday meal an extra boost of flavor and creativity on salads, pasta, pizza, potatoes and more.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 cups fresh basil, stems removed, washed & dried
• 1/3 cup olive oil, divided in half
• 3 tsp freshly squeezed lemon juice
• 3 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a food processor, add half of the olive oil and all of the lemon juice, and then the basil leaves and garlic.
2. Run the food processor to blend, scraping the sides when needed.
3. With the processor running, gradually add the remaining olive oil, blending until smooth.
4. Season with salt and pepper to taste.
5. Store in the refrigerator for up to one week, or freeze for up to 6 months.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

Adopted from The Spruce Eats

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