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Basil Rosemary Pesto Recipe

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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.

Basil Rosemary Pesto Ingredients

Dairy-free Basil Rosemary Pesto

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Makes about 2, 1 cup servings

Ingredients:

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

Directions:

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.

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