Dairy-free Pesto Sauce

When we stopped cooking with dairy because of my son’s allergy one of the first things I made was pesto without the parmesan. I personally don’t think it changes the taste much at all if any. My recipe is basic and yummy. It gives the option of either walnuts or pine nuts. Walnuts will be cheaper but pine nuts will give it an even creamier taste. Either way it’s delicious.

1 bunch of basil (about 3-4 leafy stems
1 cup extra virgin olive oil
1 cup pine nuts or walnuts
4 large cloves of garlic, peeled

First place the dry herbs into a food processor and pulse until chopped finely. Next add the nuts and garlic and pulse again until you get a coarse mixture.  Now add the olive oil and pulse it until you get the consistency you like. I like mine a hearty texture rather than a puree and I think that it works better for things like stuffing chicken when left coarse.