Plant-Based Pesto

Lost my avocados from the grocery store somewhere between the car and house, so…I needed a dairy-free, gluten-free sauce. I couldn’t find a vegan aioli recipe I’d been meaning to try so went with this. It’s honestly delicious and you barely miss the cheese.

Ingredients - makes 1 cup

2 cups fresh basil leaves, lightly packed

1/2 cup sunflower seeds or walnuts (I used sunflower slightly roasted and salted)

3 garlic cloves, minced

1 Tbsp lemon juice

1/4 cup olive oil, plus more as needed

What To Do

In a food processor, combine basil, garlic, sunflower seeds, salt and lemon juice. Pulse while streaming in olive oil until emulsified, stopping to scrape down the bowl once or twice. Refrigerate in an airtight continer for 2-3 days.