The Golden Yarrow is Marin County, California's, go-to for healthy at-home meals and treats by Taylor Houston. Here's Taylor's take on a dairy-free pesto made with If & When.
1 large bunch of fresh basil ~ roughly 2 cups (large stems removed)
3 TBS pine nuts or toasted walnuts (if nut-free, try sunflower or pumpkin seeds)
3 large cloves garlic (peeled)
Juice of 1 lemon ~ roughly 2 TBS lemon juice
1/4 tsp sea salt (plus more to taste)
In a food processor add the basil, nuts, garlic, lemon juice, lemon paste, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed.
Add 1 TBS water at a time until the desired consistency is reached – a thick but pourable sauce. (If avoiding oil altogether, substitute the oil with vegetable broth or just use all water.)
Taste and adjust flavor as needed, adding more lemon paste for overall flavor, nuts for nuttiness, garlic for added bite and zing, or lemon juice for acidity.
Perfect for enjoying with roasted veggies or fish, adding to salad dressings or a pasta sauce - the possibilities are endless. My favorite recently is adding the pesto to zucchini noodles for a beautiful, healthy dish.
Store leftovers covered in the refrigerator for up to one week. After that, pour into ice cube molds, freeze, and store up to one month.
Dairy-free pesto recipe by Taylor Houston, firstname.lastname@example.org