Cod Liver Oil

Basil Pesto Recipe: Kid-Approved & Dairy Free ๐Ÿ™‚

basil-thomasHere in Vermont, we grow basil in the garden through to mid-September. Truly, there is nothing like fresh, warm from sun basil wrapped in a sandwich roll-up or around a crisp cucumber. I dry a bunch for the spice jar too. Mostly though I make pesto; whatever we don’t eat in a couple days goes into the freezer for the coming winter when vibrant green pesto is most welcome!

My youngest is dairy-free and as a family we practice The Body Ecology Diet (B.E.D.) which avoids pine-nuts and Parmesan, so here’s our recipe…

Dairy-Free Basil Pesto

Makes: you tell me, I keep forgetting to notice.

Ingredients

2 cups packed fresh basil leaves

2 cloves garlic

ยฝ cup soaked almonds or pumpkin seeds

2/3 cup cold-pressed olive oil or flax oil, divided

Sea salt, to taste

Method

  1. Place all the ingredients into a small blender or food processor.
  2. Blend until you get the texture you like, we like it smooth and creamy.

Tips & Tricks

  • Substitute a teaspoon of umeboshi plum vinegar for the salt.
  • Add in fresh calendula or nasturtium flowers.
  • Like pesto on the sour side? Add 2-3 squeezes of lemon or serve with a lemon wedge.
  • Drizzle olive oil on top to maintain bright green color.
  • Store in an airtight container in fridge for up to 4 days.
  • Or, freeze into ice cube trays (pour olive oil over each cube) or tiny containers.
  • This is a safe recipe for stage 1 and stage 2 of The Body Ecology Diet (B.E.D.)

basil-pesto-1

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2 comments to Basil Pesto Recipe: Kid-Approved & Dairy Free ๐Ÿ™‚

  • Tara

    We spread pesto on gluten-free sourdough bread. Put a dollop onto fresh millet porridge or black bean noodles. Dip cucumbers and carrot sticks into. By the spoonful on the dinner plate as a condiment. It goes great with white fish! I don’t eat butter so pesto is my go to for so many things ๐Ÿ™‚

  • Shirley

    Tara, what do you eat the pesto on?

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