Pesto, Dairy Free

Ingredients
3/4 cup packed basil leaves
3 tablespoons pine nuts
1 garlic clove
3/4 teaspoon lemon juice
1/4 teaspoon sea salt
3 tablespoons extra virgin olive oil

Lightly toast the nuts in a skillet over medium heat for 5 minutes.
Place all ingredients except for oil in a food processor.
Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
Alternatively, crush all of the ingredients in a mortar and pestle and blend until smooth.

Meal Ideas:
Serve mixed into rice pasta, diced chicken, fine chopped carrots and zucchini and a side order of Roasted Brussels Sprouts for a quick left over meal.

For a grain free option replace rice pasta with spaghetti squash.

Serve on Gluten Free Garlic Toast as a side dish with Minestrone soup.