We all have that friend–the one who isn’t eating dairy, either because she’s kosher, vegan, raw, anti-cancer or lactose intolerant. Pesto Please – Hold the Cheese will satisfy any or of the above and will satisfy cheese lovers, too, because it’s so scrumptious. Eat it on whatever: pasta, sandwiches, veggies, soup, bread. I slathered it over crunchy, lightly steamed cauliflower, grilled fish and new potatoes. Yes my breath smelled like garlic, but so did everyone else’s–and that’s a good thing.
Pesto Please – Hold the Cheese
- 4-6 c stemmed herbs: cilantro, parsley, basil, mint
- 1 c nuts: walnuts, pine nuts
- 2 cloves garlic
- 2 T lemon juice
- 1/2 c really good quality olive oil
- sea salt and freshly ground black pepper
Combine the herbs, nuts, lemon and garlic in a processor and process until coarsely chopped. Slowly add olive oil as you pulse the processor. Add a little water, if you need it for the texture. It can be thicker for spreading or thinner as a sauce. Season with salt and black pepper. Refrigerate, covered. Freezes well. Makes 2 cups.
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- Thanks to Harriet Sugar Miller of Eat and Beat Cancer for guiding this healthy, tasty pesto recipe.
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