Classic Pesto – Non-Dairy
A couple of weekends ago, I plant sat for a friend, who gifted me some basil to take home. That was a couple of months ago, which was used in at least a few recipes before I ran out. The first picture is of me with the original stalk of basil! Big and tall, am I right? 😂
What else do you do with that much basil besides making (almost) more classic pesto (non-dairy of course) than your food processor can handle! I promise it’s delish, and only about 5 ingredients in the blender. 💜
So you can imagine my delight when she told me she had a new plant and needed to get rid of more basil, and was giving more to me! I thought this was a one-time thing, so having a fresh basil supply with the amount of Italian cooking I do is invaluable. However, I was not expecting her to gift me a basil plant the size of a small toddler!! See the third picture above for yourself. She, unfortunately, has moved out of state, so until Jamie and I start up our garden this spring, we’re out of basil for a little while, but you can make this recipe at home whenever you like!
The layer of oil on top is to protect it from going bad by preserving it. Check out more pictures and tips on how to make our pesto in our blog here.
