So I want to start of by saying I’m not vegan. I used to be once upon a time but not anymore. I did however recently find out I am lactose intolerant. This is a first time I attempted making pesto without any parmesan. I was a little hesitant at first but I’ve got to say this tasted awesome, didn’t really miss the parmesan at all! I ended up making it twice in the same week! (:
Hope you enjoy, and tag me in any pictures! @nessa_seymour
2 cups fresh basil
2 tablespoons crushed garlic ( can add more or less to taste. I like my garlic!)
Juice from half a large lemon
1/3 cup pine nuts
2 tablespoon olive oil
1/4 cup water
salt and pepper to taste
1) Add all ingredients to a blender or food processor and blend until you get the consistency you desire.
I sautéed some mushrooms then added the pasta and pesto in and mixed it all together. Finally topped it off with some avocado, chili flakes and a squeeze of lemon.
You can also store the pesto in the fridge in an air tight container for a couple of days!