Since going gluten free, I have become a lot more creative in the kitchen in order to ensure I don’t miss out on some of my favourite foods, dishes and sauces – including this traditional pesto sauce.
One of my favourite ways to enjoy this traditional pesto sauce is with chicken and spaghetti squash.
You can also add pesto sauce to eggs, fish, chicken, and so many different vegetables. It goes great with a variety of whole foods.
Traditional Pesto Sauce
½ cup pine nuts
2 garlic clove
1 cup extra virgin olive oil
2 cups fresh basil
1 tsp. sea salt
1. Put all ingredients in a food processor and blend until smooth.
2. Heat pesto in a saucepan on a low. Once heated, place 2-3 tbsp. over your prepared dish.
3. Whatever pesto you don’t use can be stored in the freezer for up to 2 months.