pesto long1

Pesto adds flavor to wraps and grilled vegetables without addind many calories with this dairy-free version that calls for no cheese.  Plus pesto is simple to make and stores well.


1C Pine Nuts or use Walnuts

2T Extra Virgin Olive Oil

1 Garlic Clove, peeled

*3C Basil, fresh leaves loosely packed

1/8t Himalayan or Celtic Sea Salt

2t Lemon Juice, fresh squeezed

DIRECTIONS: wash basil leaves, remove from stems, measure and add to food processor will all the other ingredients.  Process until smooth.

Store leftover pesto in the refrigerator in a glass container or jar that it fills just to the top, float a little extra virgin olive oil on it to prevent it from drying out, then seal it with an airtight lid.

NOTE:  for a different twist try using Thai basil or Lemon Basil or purple colored Opal Basil or Spicy Globe Basil.

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