This article was originally published on The Paleo Penguin on June 6, 2019. The recipe is available on the original site.
Over the years I have tried to find a jar of pesto at the store that I can actually eat. Having something like this handy in the cupboard makes preparing a weeknight meal super easy when you have other things on the go. The one ingredient that always foils me is dairy. Every type of pesto seems to have cheese in it, something I can’t eat.
I gave up looking and did a little research before attempting to make my own. Most types of pesto have some form of nuts. Most of them use pine nuts, which are so expensive! With my food allergies I am limited to only walnuts or pecans so I opted for using walnuts in this recipe.
I had to experiment a few times getting the ratios right. Too many walnuts gives the pesto a bitter flavour.
I always thought making pesto would be complicated and was amazed it only takes 5 minutes. I think a lot of people are unaware of how quick and easy it is to blend up some fresh ingredients.
This vegan pesto is delicious on top of some zoodles. If you haven’t tried those either or know what zoodles are, check out my post that explains zoodles for beginners.
This marks my first recipe published on The Paleo Penguin! I was inspired by a lovely lady named Jennifer in a Facebook group called Dairy-Free Recipe Club. She explained how her husband was dying for a dairy-free pesto recipe as all the ones they found in the stores have dairy in them. Obviously I am not alone with this problem.
One of my goals with this site is to help others with their food struggles and help them enjoy things they can actually eat. I know from experience how challenging life can be concerning food having a bunch of food allergies myself.
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