Make our Dairy-Free Basil Rosemary Pesto
No matter when you harvest basil, whip up a batch of favorite dairy-free basil rosemary pesto. This rich, herbal paste is simple to whip up. And a little goes a long way. Plus, it’s great to add flavor to roasted chicken or vegetables like cauliflower and tomatoes. So, if you love traditional basil-only pesto, try this one for the added depth of flavor and smoky richness that the rosemary imparts.
And, don’t worry, even without the cheese, it’s rich and creamy.
Dairy-free Basil Rosemary Pesto
Makes about 2, 1 cup servings
3 cups packed, washed fresh basil leaves, stems removed
2 T. washed rosemary leaves, stems removed
3 large garlic cloves, peeled & ends trimmed
1 cup toasted pine nuts, cooled to room temperature (warm nuts may turn basil — and your pesto — black, so let’m cool!)
1/2-3/4 cup olive oil
1/2 teaspoon sea salt
few grinds fresh pepper
Add garlic, rosemary, basil, 1/4 teaspoon salt, and cooled pine nuts to food processor. Pulse until everything is finely chopped. More chopping = a finer, creamier pesto
With processor running, add oil in a steady stream, stopping processor & scraping down sides as needed. Add only enough oil to create your preferred consistency — less oil for a thicker paste, more oil for a runnier sauce. Taste occasionally before adding more oil, which can dilute the herbal-garlicky flavor.
Add a few grinds of fresh, black pepper. Stir. Adjust salt to taste.
To store in refrigerator & use within a few days: Empty finished pesto into a glass jar, leaving about 2″ of headroom at top. Gently pour about 1/2″ of additional olive oil on top, which will help keep the color bright green.
To store in freezer: Empty finished pesto into 8 ounce canning jars — a perfect serving size –leaving about an inch of headroom. Attach lids & bands. Place in freezer to use up before your next basil crop is ready the following summer.