Sunday, July 5, 2015

A cheesy taste but dairy free Pesto

We love pesto and have a lot of basil. Dairy isn't my friend, but i miss the dairy taste with pesto. When making alternative cheeses we add nutritional yeast and miso, so we tried using them in our pesto. This is wonderful for those who would prefer a dairy alternative.

10 cups basil leaves
1/2 cup olive oil
1/2 cup flax oil
1 ¼ cup pine nuts
10 cloves garlic
1  tsp sat
3 TBS nutritional yeast
3 TBS chickpea miso (it is gluten free)


Place all the ingredients in the food process all but the pine nuts. then process. Once it is smooth process again with the nuts
We froze the pesto placing a heaping tablespoon on parchment paper. Once frozen we placed the pesto "cookies" in an airtight container.

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