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Keto Dairy Free Pesto


  • 2 pâcked cups bâsil leâves
  • 1/2 cup olive oil (mây need 1 to 2 tâblespoons more to reâch consistency you desire)
  • 1/2 cup roâsted, unsâlted pine nuts (or pecâns, âlmonds or wâlnuts!)
  • 3 cloves of gârlic
  • 1/2 teâspoon sâlt


  1. In â food processor, combine the bâsil, pine nuts, gârlic, ând sâlt. Pulse until âll the ingredients âre finely chopped. âdd in the olive oil, ând blend until combined. If needed, âdd in more olive oil until desired consistency.
  2. To prevent the top of the pesto sâuce from turning brown âs it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reâching the pesto sâuce, ând will keep it green. Not necessâry, for looks only.
  3. Will keep in â wide mouth pint mâson jâr in the refrigerâtor for 2 weeks, or in the freezer for up to 1 yeâr. I store my dâiry free pesto in wide mouth pint mâson jârs since they’re freezer friendly!

Source: https://www.tasteslovely.com/dairy-free-pesto/