Gluten-Free, Dairy-Free Basil Pesto

Upgrade your next platter, pizza base or pasta sauce with this gluten-free, dairy-free, pesto

Prep 5min  | Serves 1 cup

Recipe By: Miranda Brady / @clean_treats

INGREDIENTS:

• 2 cups basil leaves - washed and packed
• 1/3 cup walnuts or pine nuts - lightly toasted
• 2 cloves garlic - minced
• 1 tbsp lemon juice
• 3 tbsp nutritional yeast
• 3 tbsp water
• 3 tbsp olive oil
• 1 tbsp Gevity Rx Bone Broth Body Glue - Natural
• ¼ tsp salt
• 1/8 tsp black pepper

METHOD:

1. Heat a fry pan and lightly toast the nuts until fragrant
2. Add toasted nuts, garlic, basil, bone broth, lemon juice, nutritional yeast, salt and pepper to a blender and process until it forms a thick paste
3. Add the olive oil and then water a tablespoon at a time and blend until smooth
4. Store in a sealed jar in the fridge for up to 1 week

NOTES/TIPS:

• If you are following a low fodmap diet, remove the garlic cloves and sub the olive oil for garlic-infused olive oil
• Any nuts would work in place of the pine nuts/walnuts 
• Use pesto as a base for pizzas, on sandwiches, in wraps, as a pasta sauce or tossed through roast veggies!