Homemade Pesto Sauce

If you grow herbs in the summer you may be overrun with so much of it you end up giving it away or just letting it go out of control.  Grab a few fistfuls of whatever is growing like crazy and whip up an easy pesto sauce in minutes.  It makes a great marinade for chicken, steak and seafood.  The version I use is dairy free and still is flavorful and delicious.

Ingredients:

  • cup fresh herbs, packed cups (basil, cilantro, mint, whatever you got – or mix it up!)
  • 1 cup raw nuts (almonds, walnuts, pecans, pine nuts, etc)
  • cloves fresh garlic, peeled
  • 1/3 cup extra virgin olive oil
  • 1 pinch black pepper
  • 1 pinch sea salt

Directions:

  1. Add all ingredients, except olive oil, to a food processor.
  2. Give it a few quick pulses to combine.
  3. Turn speed on low setting and slowly start to add olive oil, drizzling in slowly.
  4. Pause part way through and scrape down the sides of your food processor and check the consistency. I prefer mine to be thicker (less oil) and some like it as more of a sauce (more oil).
  5. Pour into a glass container and store in the fridge for up to a week.

 

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