The Best Dairy Free Pesto (Vegan, Paleo)

This is super simple to make and doesn’t take very long. I suggest making 2 batches cause you’ll prolly eat it all and not have another for whatever you made it for in the first place…… At least that’s what happened to me, ha!

In this recipe, I only used 1 clove of garlic because it’s a sensitivity for my girls and I wasn’t sure if they would be eating any of this. I think it would totally be okay with more garlic though if you’re a garlic lover like myself. 😉

And yes, yes that is my daughter’s Frozen spoon I’m using … Haha

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The Best Dairy Free Pesto (Vegan, Paleo)

This is super yummy and great for using as a spread, to dip crackers in, on pasta, or anything!

Course: Side Dish, Snack

Author: Elisa

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup roasted pumpkin seeds
• 1 clove garlic
• 1/2 tsp salt
• 1/2 cup olive oil more or less depending on the consistency you want

Instructions

1. Combine all the ingredients in a food processor and pulse until well mixed and semi creamy, about 15 seconds. Scrape the sides if necessary. It keeps in the fridge in an air tight jar up to a week!

Recipe Notes