Fresh Pesto - Nut Free and Dairy Free - Easy and Delicious!

Cut the tops off fresh basil using sewing scissors, being careful not to cut too low to allow for regrowth.

Measure out 1 cup of fresh basil and place it in the food processor.

Squeeze the juice of half a lemon into a cup, measuring out about 1 tablespoon of lemon juice.

Add 1/3 clove of garlic to the food processor.

Add black pepper and sea salt to taste into the food processor.

Add 2 tablespoons of pumpkin seeds into the food processor instead of pine nuts.

Pour in approximately 1/4 cup of olive oil into the food processor.

Blend all ingredients in the food processor until well combined and smooth.

Prepare a plate with quinoa as a base, which was pre-cooked and stored in the fridge.

Slice heirloom tomatoes (using a yellow and a brown tomato) to place on top of the quinoa and pesto.

Serve the pesto over quinoa or pasta as desired.

Equipment Needed

Dietary

Allergens