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.