I love basil.
If you’ve been reading this blog for a while, this shouldn’t be news to you. I have posted quite a few recipes that use basil in them. My friend even guest posted a recipe with lots of basil in it. And there are so many more times that I reach for the basil, whether dried, frozen of fresh, and somehow these recipes don’t all make it to the blog.
Obviously, homemade basil pesto is pretty much the epitome of a basil lover’s favorite foods. I know that people get all adventurous with pesto, they use arugula, kale and other greens. And they experiment with walnuts, pistachio nuts and various other nuts. But I am a purist. A basil pesto lover. And while I knowthat the internet is filled with a million versions of pesto, I don’t care. I am sharing mine. It’s dairy free, which is nice for vegans and others who don’t eat cheese. It’s also nice for people like me, who keep kosher, and want to use pesto in their meat dishes.
Pay close attention to this recipe, my friends, because it’s a building block recipe, one that you’ll find future recipes on this blog requiring.
What’s your favorite thing to do with pesto?
Homemade (Dairy Free) Basil Pesto
3 cups packed basil leaves
4 cloves garlic
1 cup pine nuts
1 cup olive oil
1 teaspoon salt (or more, to taste)
1/4 teaspoon black pepper (or more, to taste)
Place all ingredients in a food processor and blend until smooth. Store in the refrigerator.
Thanks for stopping by folks! Hope you love this as much as I do. By the way, did you all remember to enter my cookbook giveaway? Trust me, you don’t want to miss this! -Miriam