Dairy-Free Pistachio Pesto Bombs
Have you ever tried pesto? It’s a rich sauce most commonly made with fresh basil, garlic, lemon, pine nuts, olive oil and parmesan cheese. It’s absolutely delicious. I love adding a dollop of fresh pesto to any egg dish (think scrambles, frittatas, omelettes, etc), tossing it with roasted potatoes, melting it over a mountain of zucchini noodles, roasted veggies or cauliflower rice, stuffing it into bell peppers or mushroom caps, and even blending it up with other sauces (especially my creamy cashew sauce!)
Since my recent discovery that I had contracted a bacterial infection in my small intestine, dairy (and thus traditional pesto) was taken off off the table.
To be honest, I don’t miss dairy at all. I didn’t consume a whole heck of a lot of it anyway, but rather enjoyed a bit of cheese here and there, perhaps a dessert that had a bit of greek yogurt in it, and so on. It was never a staple in my diet, so I wasn’t overly devastated to have to cut it out. Except when it came to pesto.
Making homemade pesto is such a simple way to create a sauce that is loaded with healthy fats, nutrients and flavour, and I certainly wasn’t ready to give it up. I decided to create a dairy-free version that could easily be frozen in individual portions so I could easily toss it in a pan any time a dish needed that extra hint of creamy goodness!
This is how Pistachio Pesto Bombs were born.
We swapped the lemons for limes to change things up, and we traded regular salt for Himalayan pink salt to add some extra minerals. We also swapped out the pine nuts for pistachios to give it a creamier texture while adding antioxidants, B vitamins and zinc. Think of the pistachios as the “cheese” in this recipe.
The result was a dairy-free delicious success! Enjoy!
You will need
2 bunches of fresh basil (washed, stems removed)
1/4c pistachios (These were lightly roasted but soaked and/or raw would work great, too!)
1/4c extra virgin olive oil
2 cloves of fresh garlic
The juice and zest of 1 lime
Pinch of himalayan pink salt
Add everything to a food processor and blend until you reach your desired consistency. If you prefer your pesto to be thinner, feel free to add a bit more olive oil. Scoop into a silicone ice cube mould and freeze. Once frozen, remove pesto bombs from the mould and place into a container or bag, squeezing out any excess air.
That’s it, that’s all. Easiest recipe EVER!
I hope you enjoy this one! Cheers!