With a recent bout of sinus issues,
I took myself off of dairy,
just to see if it would help.
But...I'd been craving pesto and had plenty of basil in the garden.
Conventional pesto is made
with pine nuts and parmesan cheese.
We savor it on pasta, polenta, rice
and as a sandwich or pizza spread.
It can be made with a variety of ingredients,
so don't limit yourself to using traditional elements.
This was a breeze to concoct
and I used what I had on hand.
It gets better with age
and keeps in the fridge for up to 2 weeks.
Vegan Almond Pesto
1/2 C raw almonds
1/4 C basil
1/4 C parsley
1 garlic clove
1/2 t sea salt
1/2-3/4 C olive oil
Place all ingredients except olive oil
in a blender or food processor.
Blend until thoroughly combined.
Add olive oil by drizzling it slowly into mixture
until all ingredients are happy and mingling.