11 Jan Dairy-Free Kale Pesto
I’ve been making this dairy-free pesto sauce for years. It’s very difficult to find a store-bought pesto that doesn’t use canola oil, cheese and preservatives, so I started making my own! It turns out that homemade pesto is so much tastier. I like to make a batch at the beginning of the week and use it as a salad dressing or using it as a topping for my paleo pizza crust. It’s also perfect for a pasta dish. Hope you enjoy it as much as I do!
Dairy-Free Kale Pesto
- 1 cup packed fresh basil
- 1 cup packed fresh kale
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 1 tsp fresh lemon juice
- 1 garlic clove
- 1/4 tsp sea salt
- Lightly toast the pine nuts in a skillet over medium heat for about 5 minutes, or until golden brown.
- Place all ingredients except for olive oil in a food processor.
- Slowly add in the olive oil while the machine is running, until a smooth pesto has formed. Continue processing for 30 seconds to thin the sauce out.