The following post was originally featured on Cook Eat Paleo and written by Lisa Wells,who is allotment of POPSUGAR Select Fitness.
This dairy-free roasted garlic walnut pesto uses garlic roasted on the grill and fresh homegrown basil.
Summer is the best time to originate one of my favorite fresh basil recipes-roasted garlic walnut pesto. I worship the simple classic flavors of this pesto. The roasted garlic is wonderful with toasted walnuts, additional virgin olive oil, and lots of fresh basil from the garden. This is a perfect dairy-free summer basil pesto sauce.
Pesto is one of those versatile sauces that's good on everything. Try it on grilled chicken or burgers. Use it as a dip for raw vegetables or a sauce for roasted vegetables. Add a little vinegar to it and originate a salad dressing. And of course,you can always toss it with spiralizer zucchini noodles for pasta pesto. The possibilities are endless.
This pesto is quick and easy to put together. The ingredients are traditional, but I substitute a little lemon juice and additional salt for the cheese, and making this pesto dairy-free. Everything goes in the food processor and in just a few minutes you have a paleo roasted garlic walnut pesto. From Cook Eat Paleo Roasted Garlic Walnut PestoIngredients1/3 cup biological raw walnuts
1 head roasted garlic
1 large bunch basil,stems removed (approximately 2 cups)
1 tablespoon lemon juice
1/4 cup biological additional virgin olive oil
sea salt to taste
DirectionsToast walnuts in 350 degree oven for 8-10 minutes, until lightly browned and fragrant. Let icy to room temperature.
Squeeze roasted garlic cloves into food processor and add toasted walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
Add basil and lemon juice. With processor running, or stream in olive oil. Scrape down sides and process until combined. Add additional sea salt to taste.
Information Category Condiments/Sauces Yield Makes 2/3 cup
Source: popsugar.com