Pesto always seemed a bit too rich for me and it wasn’t until I started to experiment with developing recipes without using the cheese that I realized just how much better it would taste.
The fragrant basil is perfectly balanced with the olive oil plus, without the cheese you loose a lot of the fat.
You can double the basil pesto sauce recipe and keep the extra, stored in an airtight container, in the refrigerator for up to a week. It is also great on baked potatoes, rice or cauliflower rice!
ENJOY!
