Now due to my sensitivities the days of gluten filled breads and unhealthy cheeses are long gone, but love for pesto is here to stay. Finding a store-bought pesto without the added dairy is usually quite tricky. Fortunately, making it is so easy.
- 2 cups soaked and rinsed pistachios
- 2 cups of fresh and rinsed basil leaves
- 1/4 cup cold pressed, extra virgin organic olive oil
- 1/2 teaspoon Himalayan or sea salt
- 1 small slove of garlic
Soak the pistachios for at least an hour and then put all ingredients into the Vitamix on low to medium and blend until you reach a thick, dark green pesto. This mixture was thick and delicious. If you’d like it a bit more runny you can add a bit more olive oil. We put this pesto on our Heirloom lasagna. What are some other raw meal ideas you would recommend for this pesto?