Late summer is the best time to make one of my favorite fresh basil recipes — roasted garlic walnut pesto. I love the simple classic flavors of this pesto. The roasted garlic is wonderful with toasted walnuts, extra virgin olive oil, and lots of fresh basil from the garden. This is a perfect dairy-free summer basil pesto sauce.
Pesto is one of those versatile sauces that’s good on everything. Try it on grilled chicken or burgers. Use it as a dip for raw vegetables or a sauce for roasted vegetables. Add a little vinegar to it and make a salad dressing. And of course, you can always toss it with gluten-free zucchini pasta. The possibilities are endless.
This pesto is quick and easy to put together. The ingredients are traditional, but I substitute a little lemon juice and extra salt for the cheese, making this pesto dairy-free. Everything goes in the food processor and in just a few minutes you have a paleo roasted garlic walnut pesto.
- Toast walnuts in 350 degree oven for 8-10 minutes, until lightly browned and fragrant. Let cool to room temperature.
- Squeeze roasted garlic cloves into food processor and add toasted walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
- Add basil and lemon juice. With processor running, stream in olive oil. Scrape down sides and process until combined. Add additional salt to taste.