Basil pesto is such a classic and pairs wonderfully with so many foods. I like to add it to roasted chicken or vegetables, add it to frittatas or eggs, or mix it into spaghetti squash or zucchini noodles. This version is made without nuts or parmesan cheese, so it is good for many following some of the more restrictive diets.
Ingredients
2 cups
packed
fresh basil
⅓ cups
extra virgin olive oil
½
lemons
freshly squeezed
1 cloves
garlic
minced
¼ teaspoons
sea salt
