This dairy-free roasted garlic walnut pesto uses garlic roasted on the grill and fresh homegrown basil.
Summer is the best time to make one of my favorite fresh basil recipes—roasted garlic walnut pesto. I love the simple classic flavors of this pesto. The roasted garlic is wonderful with toasted walnuts, extra virgin olive oil, and lots of fresh basil from the garden. This is a perfect dairy-free summer basil pesto sauce.
Pesto is one of those versatile sauces that's good on everything. Try it on grilled chicken or burgers. Use it as a dip for raw vegetables or a sauce for roasted vegetables. Add a little vinegar to it and make a salad dressing. And of course, you can always toss it with spiralizer zucchini noodles for pasta pesto. The possibilities are endless.
This pesto is quick and easy to put together. The ingredients are traditional, but I substitute a little lemon juice and extra salt for the cheese, making this pesto dairy-free. Everything goes in the food processor and in just a few minutes you have a paleo roasted garlic walnut pesto.
- 1/3 cup organic raw walnuts
1 head roasted garlic
1 large bunch basil, stems removed (about 2 cups)
1 tablespoon lemon juice
1/4 cup organic extra virgin olive oil
sea salt to taste
- Toast walnuts in 350 degree oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature.
- Squeeze roasted garlic cloves into food processor and add toasted walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
- Add basil and lemon juice. With processor running, stream in olive oil. Scrape down sides and process until combined. Add additional sea salt to taste.
- North American
- Makes 2/3 cup