Dairy-Free Pesto Recipe

Is your garden or farmers' market packed with basil? Do you need some ideas for how to cash in on all of that summer basil harvest? 

Try this Dairy-Free Pesto that packs tons of flavor and is super versatile!

Use this gluten-free and low-carb recipe as a spread on our flatbread, as a dip with veggies & crackers, or sauce up your zoodles and gluten-free pasta.

Get the recipe below. Print and add it to your cookbook staples!

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Pesto

 

Prep time: 10 MinTotal time: 10 Min

Dairy-free, Keto, Low-carb, Gluten-free

Ingredients

• 4 cups basil leaves, tightly packed
• 2-3 Tbsp lemon juice
• 2-3 cloves garlic
• 1 Tbsp chickpea (or any) miso paste
• 1 tsp. mineral salt (or more to taste)
• 1/2 cup extra-virgin olive oil
• 1 cup pine nuts (unsoaked) or walnuts, soaked 8+ hours then rinsed

Instructions

1. Blend all ingredients until smooth. 
2. Serve over zucchini noodles or your favorite gluten-free pasta.
3. Store leftovers in a glass jar in the refrigerator for up to 1 week or freeze.

Recommended Products:

Shop for organic ingredients at Thrive Market

 

Did you make this recipe?

Tag @purejoyacademy on instagram and hashtag it #purejoyacademy

If you need even more recipe inspiration for Fall, be sure to sign up for our Fall Favorites Instant Pot Master Class.

Our virtual class on September 23rd will teach you all the ins and outs of how to use your Instant Pot or slow cooker with some of our favorite, hardy fall recipes. 

Enjoy the end of summer!

With love and gratitude,

Elaina Love and Katelyn Louise