Pesto (Dairy-Free)

Ingredients

1 cup fresh basil leaves (packed)

1 cup fresh parsley leaves (packed)

1/2 cup blanched almonds (Simple Truth, Blanched Almonds, Slivered)

1/2 tsp. salt

2/3 cup canola oil

For non-dairy-free, add 1 Tbsp freshly grated Parmesan Cheese


Directions

Add blanched almonds and salt to a food processor and pulse until the almonds are finely crumbled. Add basil leaves and parsley leaves (if just using basil, use 2 cups) and puree for around 20 seconds or until well mixed. Transfer herb and almond mixture to a glass jar using a rubber spatula and pour canola oil over the top. Stir with a spoon until just combined. Store in the fridge for up to a week. Enjoy over pasta or on a panini.

My Gluten-Free Pasta of choice is Ronzoni, Gluten Free Penne Rigate. It doesn't keep well once cooked, so for one serving I measure out 3.99 oz or 113 g of dry pasta and boil it for 11 minutes. 

I've blanched almonds and removed the skins by hand, but it takes forever. I would suggest buying the already blanched and slivered almonds if available.

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