Easy Dairy-Free Pesto

I love this recipe – it takes about 5 minutes and you’ve got a perfect dip, spread, sauce or salad or pasta dressing. It tastes just like the real thing! You’d never know it didn’t have Parmesan in it (not that there’s anything wrong with Parmesan – I have a particular soft spot for smelly cheeses for some bizarre reason but if you’re wanting to add something else tasty to your dairy-free and vegan arsenal of yummyness, this could be perfect!).

• 1 bunch of herbs – basil / coriander / parsley – whatever smell you are most drawn to
• 1/2 cup of nuts – pine nuts / almonds / pepitas / sunflower seeds / brazil / macadamias or any other nut you’ve got on hand (peanuts probably wouldn’t work too well here though as they’ve got a really strong flavour)
• 1 glove of garlic (optional)
• juice of half a lemon
• as much olive oil as you need to make the food processor turn easily
• salt and pepper to taste

Chuck all ingredients in a food processor and press go! (Warning: don’t try this with a blender, it doesn’t work out too well!) This pesto keeps well in the fridge for 3 days so you can munch out on it in a variety of vibrantly healthy ways (mmmm… corn chips… mmmm…. carrot and zucchini sticks… mmmm… mixed with more olive oil and poured over salad… mmmm…. on top of roast sweet potatoes… mmmm… I could go on…)

Give thanks, smile, eat and enjoy!