My extended family gathered at our home for Easter dinner last Sunday afternoon and chose to have an Italian-themed meal , which is the perfect excuse to make some fresh pesto!
I made fresh Marinara and fresh pesto as well as my much-loved Black Bean and Quinoa Salad . The pesto was a big hit- with natural eaters and carnivores/cheese-lovers alike. We served it on gluten-free pasta (rice penne from Trader Joes- LOVE Trader Joes!) but it is pictured here on some steamed cauliflower. I love pesto on steamed veggies and quinoa. Yummy! This is super easy and includes no cheese. It’s really not missed.
4-6 cloves garlic
1 cup fresh basil leaves
1 Tbsp. lemon juice
1/2 tsp. sea salt
1/3 cup olive oil
opt: 1/3 cup pinenuts
Blend garlic, basil, lemon juice and sea salt in a food processor until it forms a paste. Slowly mix in olive oil. Serve over pasta, brown rice, steamed vegetables or soup. Sprinkle with pine nuts, if desired.
Extra sauce can be frozen in ice cube trays, then stored in the freezer for up to 3 months.
© 2010 Kim Wilson, www.simplynaturalhealth.com
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