This vegan pesto recipe is amazingly delicious and it’s also nut free. The fresh taste of pesto is an excellent addition to pasta, baked chicken and even fish! Plus, it’s great to have on hand when you have guests who may have dietary restrictions or food allergies – no one will know that anything’s missing…seriously, it’s that good!
Ingredients
- Fresh Basil leaves washed and dried (about 4 cups)
- 2 peeled garlic cloves
- good quality olive oil (approx 1/4 cup)
- lemon juice (1 tbsp)
- pinch of kosher salt
Directions
- Add all ingredients to food processor and blend until well blended and combined. Note – basil leaves will not be liquified, instead they will be in small bits – that’s perfect!
- Taste and adjust seasoning
- Portion blended pesto into ice cube tray and freeze in cubes.
- Remove frozen cubes from tray and store in freezer safe bag until you need them!
There you have it, you now have vegan pesto on hand whenever you need it!
Joyful Hostess Tip: Add thawed cube to freshly chopped tomatoes for an EASY bruschetta!
