The Goods (Recipe) - Dairy-Free Nut-Free Basil Pesto

Basil Pesto is traditionally made with pine nuts (a tree nut) and parmesan cheese (dairy).  When I stopped eating tree nuts, Ingrid and I experimented with a few different seeds and ultimately ended up choosing pumpkin seeds as the best replacement.  A few years later, when I stopped eating dairy we found that upping the acid (lemon juice) and adding a different herb (parsley) ultimately replaced the sharp tang of the cheese.

4 C. Chopped Basil

1 C. Chopped Parsley

1/2 C. Pepitas (Pumpkin Seeds)

1 Lemon (Juiced)

1 C. Extra Virgin Olive Oil

3 Garlic Cloves

Salt

(1) Dry toast pepitas in a frying pan over low to medium heat until a light golden toast is visible on the outside of the seeds.  Stir frequently to get as even of a toast as possible.

(2) If your garlic cloves are bitter or the flavor is too strong, microwave garlic cloves for 30 - 45 seconds. (Alternately, this pesto can be heated on low after completed to remove any bitterness).

(3) Put all ingredients into a blender and turn on high until well incorporated.  Salt to taste and blend until incorporated.