Make this delicious dairy-free pesto in the summertime when fresh basil is in season, and freeze in small containers for later use. This pesto is delicious served over cooked gluten-free noodles or baked fish. It also works well tossed with lightly steamed vegetables, or spread onto a baked gluten-free pizza crust.
Ingredients
½ cups
pine nuts
2 cloves
garlic
peeled
2 teaspoons
finely grated
lemon zest
½ teaspoons
Herbamare
(or sea salt)
3 cups
packed
fresh basil
(about 6 ounces)
¼ cups
extra virgin olive oil
4 tablespoons
freshly squeezed
lemon juice
