Dairy-Free Pesto
If you’ve been following my blog for a while you know that I look for creative ways to get my greens because salad can be a drag. Pesto to the rescue! It’s highly nutritious, as evidenced by its lovely shade of deep green, and it can be made quickly with just a few ingredients. It’s hard to go wrong with a pesto recipe, but I like to think mine is especially delicious.
As a bonus for those who are avoiding dairy, this recipe doesn’t contain any parmesan; instead, it gets its creamy texture from extra pine nuts. I promise I haven’t sacrificed flavor by leaving out the cheese.
You can bake chicken with this pesto sauce, but I typically serve it over pasta because it’s faster to prepare and I’m often crunched for time. I maximize my protein intake and moderate my carbs by using Banza Chickpea Pasta. A serving of their penne has 11 grams of protein and only 35 grams of carbs, and five of those grams come from fiber, which stabilizes blood sugar. And of course, it’s gluten-free.
Let me know what you think about this pesto sauce recipe in the comments. Enjoy!
Dairy-Free Pesto Sauce Recipe
Ingredients
5 cloves of garlic
⅔ cup olive oil
2 cups chopped basil
¾ tsp sea salt
⅔ cup pine nuts
2 tsp lemon juice
Instructions
Add all ingredients to a blender, blend until smooth.
Serve over pasta and enjoy!
