Jennifer Caryn Brand Nutrition

Jennifer Brand, MPH, MS, CNS Clinical Nutritionist

Pesto (Dairy and Nut Free)

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 JCB Dairy and Nut Free Pesto

JCB Dairy and Nut Free Pesto

Many foods can trigger symptoms, whether you have skin issues, GI disturbances, or any wide variety of health conditions. Dairy and nuts are major triggers for many people.


When we can't tolerate certain foods, we miss out on flavorful sauces in particular because they are often full of stuff we can't eat.


Enter my diary and nut free pesto recipe! 

 

Makes about ⅓ cup

 

Ingredients:

  • ⅓ cup olive or avocado oil (avocado oil has a more neutral taste than olive oil, but you can use olive oil if you prefer)

  • 1 bunch fresh basil

  • 4 cloves garlic

  • Pinch of salt

 

Instructions:

  1. Add garlic and basil to a blender or food processor and grind/chop until well blended

  2. Drizzle in oil until it makes a paste, you may need to scrape the sides of the machine you are using periodically

  3. You can use more oil for a thinner consistency, or less oil for a thicker consistency

  4. Salt to taste

  5. I store mine in the fridge

 

*Note: The pesto becomes more flavorful left to sit (in the fridge) overnight.