Sometimes you want a break from the regular pasta with marinara sauce. Pesto is perfect because you can use it in all of the same ways you would a red sauce. I use it as a base to make pizza, over pasta, in eggs and spread on bread for sandwiches.
If I'm feeling really ambitious I'll make a double batch and store it for a week in a re-used glass jar I've saved.
Dairy is not my friend so I omit the typical parmesan cheese. I also use walnuts instead of pine nuts (you could also use cashews) because I usually have them in my cabinet anyway and they are less expensive.
This recipe is low glycemic, full of herbs, oils and garlic and will add a great flavor punch to your food.
Here's the recipe
2 1/2 c fresh basil leaves
1/2 c raw walnuts
6 garlic cloves
1/2 tsp fresh lemon juice
salt to taste
1- 1 1/2 c extra virgin olive oil
Add all ingredients except the oil to a food processor and process while drizzling in oil from top orifice of food processor lid. Process until consistency is smooth. Serve immediately or store in air tight container.
Hope you enjoy…..