Pesto is one of those quick and easy sauces that should be in everyone’s recipe arsenal! This nut-and-dairy-free is super simple and comes together in minutes!
1 large bunch fresh basil,
approximately 4 oz 2 cloves garlic, peeled (can’t do raw? 2-3 tsp dried works too)
1/4-1/2 tsp each – dried rosemary, oregano, parsley,
1/8 tsp dried thyme
3-4 tbsp Big Horn UP extra virgin olive oil
Salt and black pepper, to taste
Wash and drain basil. Remove leaves from stems and place into a food processor. Add remaining ingredients and pulse until you reached desired consistency. (You may opt for a smoother sauce for sandwiches and pasta and a coarser sauce for fish or chicken. There is no right or wrong way to make it!) Taste for flavor and adjust seasonings per preference. Use immediately or store for 3-5 days unused in the fridge (also freezes well).