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Author Notes: An allergen-free version of the classic pesto. Nut Free, Seed Free & Dairy Free. —Brittany Barton
Makes 6 ounces
- 1 tablespoon garlic - minced
- 1/4 cup olive oil
- 2 cups fresh basil
- 1/4 teaspoon salt
- 1/2 tablespoon lemon juice
- Place all ingredients in a food processor and pulse 3 minutes or until completely pureed.
- Notes: Add in ½ tbsp of nutritional yeast if you want a cheesy flavor. Substitute up to 1 cup of the basil with spinach or kale.