How to make the best dairy-free, nut-free pesto!

It goes without saying, organic is always best when you have the option. Choosing raw nuts or seeds and cold pressed unrefined oil is essential for avoiding inflammation. I am a big proponent of quality ingredients. That is one reason I am very picky about the restaurants I choose - and another reason I usually prefer homemade. You always know exactly what you are getting. AND! It usually tastes so much better!! Here is some pesto I whipped up the other day and have already made it a second time, so thought I would share. Hope you like it!

1 package of basil (Trader Joe’s or Whole Foods)

1/4 cup water1 clover garlic

4 tbsp extra-virgin olive oil

3 tbsp lemon juice

1/2 tsp himalayan salt

1/4 cup raw sunflower seeds

Throw all ingredients in a high powered blender. I use a Vitamix. Blend til smooth and serve!

Try this atop a bed of quickly sautéed cauliflower rice and top with my new favorite – wild langostino tails. I buy my langostino tails frozen at Costco or Trader Joe’s, let them sit for an hour or so to thaw. Cut them into four pieces each and saute in ghee, himalayan salt and garlic. Yum! And sorry…I ate it so fast I forgot to take a picture! But you can see the pesto – and it will stay bright green stored in the fridge for a few days.

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