Basil Pesto - Dairy Free - by Betty Rocker

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free and lower in calories.

Pluck off fresh basil leaves and place them in the food processor.

Use pulse mode on the food processor to blend the basil leaves evenly.

Cut off the ends and peel the papery coating from the garlic cloves.

Give the garlic cloves a wallop with the flat side of a knife to release flavor.

Add the garlic cloves to the food processor with the basil.

Measure and add 2 tablespoons of walnuts and 2 tablespoons of pine nuts to the food processor.

Run the food processor on pulse mode again to blend the ingredients together.

Check the consistency and scrape down the sides of the food processor with a spatula as needed.

Dump the pesto mixture into a bowl.

Grate a little bit of lemon zest into the bowl with the pesto.

Eyeball and add olive oil to the pesto, stirring it in and checking how much it absorbs.

Prepare sole filets by spraying a pan and laying out the fish.

Bake the sole filets in the oven for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens