Pesto {Vegan, Dairy Free, Paleo}

 pesto

*This recipe is another oldie but goodie that I decided to re-post it since basil is growing out the ears this time of year :) 

I always dream of having a big, beautiful garden every year but in reality, basil is one of the only things I have ever successfully grown. And one of the best ways to use up basil when it’s growing crazy this time of year like mine is to make pesto. Pesto is very versatile and can be used a variety of ways… to make dip, mixed with pasta, as a spread, pizza sauce, salad dressing, the list goes on and on. And did you know that you can even make big batches of it and freeze it?! Yeah, and it’s super easy!!! Here’s how to do it:

1) Spoon the pesto into an ice cube tray.

2) Drizzle a small amount of olive oil on the top so it doesn’t turn brown. 

3) Cover the tray with plastic wrap and gently press down to get the air out of each cube section.

4) Freeze until completely frozen, several hours to overnight.

5) Pop the pesto cubes out of the tray and place in a baggie and keep in the freezer- each cube is approximately 2 Tbsp.  That’s it! The pesto is good up to 6 months :) 

If you’re looking for specific recipes that use pesto, here are some that I like:

The Pioneer Woman’s Lemon-Basil Chicken Salad

Creamy Pesto Pasta

Pesto-Tomato Pizza and

Paleo Creamy Pesto Pasta With Grilled Chicken

Are you ready for  the recipe? Well, wait no longer, here it is :) ENJOY!!!!

 

*Here’s my Vegan Parmesan Cheese recipe.
 
Ingredients
  • 2 Cups Fresh Basil (thoroughly washed and dried)
  • 3 Tbsp. Pine Nuts
  • 3 Cloves Garlic
  • ¼ Tsp. Lemon Juice
  • ½ Cup Vegan Parmesan Cheese {1/2 C Almond Flour, 2 Tbsp. Sesame Seeds, ¼ Tsp. Sea Salt, 1 Tbsp. Nutritional Yeast}
  • Up To ⅓ C Extra Virgin Olive Oil
Instructions
  1. Place all ingredients into a food processor except olive oil. Throw the lid on and process until it's well combined.
  2. Gradually drizzle in the olive oil 1 Tbsp at a time until the pesto forms a paste and you reach the consistency you want. Taste and adjust ingredients as needed
 
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this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Gluten Free Fridays, and Allergy Free Wednesdays

Comments

  1. Hi Cassidy,

    I love your creative take on pesto. Your vegan Parmesan cheese is super awesome! There is really nothing better than fresh pesto in the summer. Love! :-)

    Hope you’re well lovely lady. Your summer sounds about like ours…busy with the kids, having fun, swim lessons, traveling, etc.

    Hugs,
    –Amber

    P.S. Looking forward to those cupcakes recipes!!

  2. What a fun pesto!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    What great recipes this week in the link up!

    Cindy from vegetarianmamma.com

  3. Great idea for using the nutritional yeast, for some reason this never occurred to me. Thanks for another great recipe!

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