Presto… Pesto!

Dairy and nut free Pesto.. WE DID IT!

This recipe makes approximately 2 Cups of Pesto

Basil – 3 packed Cups
Unsalted Sun Flower Seeds – 1/2 Cup
Garlic  Cloves – 3 Crushed
Dried Parsley – 1/4 Cup
Extra Virgin Olive Oil – 1/2 Cup
Soy Butter – 2 (generous) Tablespoons, Melted
Salt to taste

You will need – Measuring tools; Rubber Spatula; Food Processor; Grinder (we use an old coffee bean grinder)

Using your food processor, chop up the basil until it is finely cut and then grind up the sunflower seeds until they turn to dust — mix together in the food processor and then add the other ingredients. Blend until the mixture has a consistency to your liking. We found that the creaminess of the soy butter was an excellent replacement for regular butter and parmesan cheese, while the sunflowers replaced the usual pine nuts.

And the NOSH – Did Will eat it? No… Although he enjoyed making the pesto, he pretty much soured at the idea of putting it in his mouth… It is nice to know that we have this recipe for him for future attempts, however, because the rest of us all agreed that it tastes just like the real thing!