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Writer's pictureClaire Jarvis

Basil Pesto Recipe (Nut & Dairy Free)

Updated: Feb 27

Basil Pesto (Nut & Dairy free)

Pesto is such a wonderful staple. Fabulous mixed into pasta, rice, soups, and stews and also used as a topping on meats and poultry or as a spread.



Basil Pesto Recipe

Makes: 1.5 cup 1 serving equals 1 tbsp Prep time 10 minutes

Can be frozen into individual portion sizes and quick to defrost.

Ingredients I cup of fresh basil leaves ½ cup packed fresh oregano leaves ½ cup packed fresh parsley leaves 2 garlic cloves ¼ olive oil 2 tbsp pf freshly squeezed lemon juice Method

1. Place basil, oregano, parsley and garlic in a food processor and pulse for about 3 minutes or until very finely chopped.

2. Drizzle the olive oil into the pesto until a thick paste forms, scraping down the sides at least once.

3. Add the lemon juice and pulse until well blended.

4. Store the pesto in a sealed container in the refrigerator for up to 1 week.

5. Or alternately freeze into individual portion sizes and remove from the freezer when needed – will quickly defrost


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