Recipe By: Jessica K. Black, N.D.
Category: Gravies & Sauces
This Recipe Makes: 4 Serving(s)
This versatile pesto can be used on rice crackers, on non wheat pasta, in egg dishes, in salads, or with anything else your taste buds can dream up. Spread it on a spelt pizza crust, or substitute it in any dish that calls for a tomato-based marinara sauce. You can double or triple the recipe and freeze the pesto in jars for future use.
What you’ll need
4 cup fresh basil leaves, washed and patted dry1/2 cup extra-virgin olive oil3 med cloves of garlic (up to 4)1/3 cup pine nuts1/4 tsp. salt1/4 tsp. pepper (optional)
Process all ingredients in a food processor until smooth.
SUBSTITUTIONS: Pesto does not need to be made with basil; you can use cilantro, spinach, or parsley. You could even do a combination of two different herbs for variety. For example, use 2 cups basil with 2 cups spinach. You could also try using different nuts, such as walnuts or pecans.