Dairy-free Basil Pesto Sauce

I have a ton of fresh basil, and my absolute favorite way to use up basil is to make pesto. My usual pesto recipe is filled with Parmesan cheese, and I obviously can't eat that now! So I had to figure something else out.

The beauty of pesto is that it freezes incredibly well. Pour the sauce into Ziploc baggies and freeze flat. When you're ready to use it, allow it to thaw in the fridge and then add it to your cooked foods. No need to heat it! The residual heat from your cooked food will be more than efficient.

My favorite way to eat pesto is with pasta and sliced chicken breasts. Prepare the chicken whatever way you prefer (grill, saute, roast, etc.) and toss with the pasta and sauce. Yummy!

I adapted the following recipe from "The MSPI Guidebook/Cookbook." The original recipe calls for 1/4 cup lemon juice, which I thought excessive. I also made a few other changes.

Dairy-free Basil Pesto Sauce

1 cup fresh basil leaves
3 peeled garlic cloves or 1 tbsp. jarred minced garlic
1/4 cup pine nuts
2 tbsp. lemon juice
3 tbsp. olive oil
1/4 tsp. salt

Place all ingredients in a food processor or blender. Process until mixture becomes a smooth paste. Add more salt to taste. Makes 1/2 cup.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.