Dairy-Free Pesto

I think pesto is pretty close to perfection. So I embraced this dairy-free pesto recipe pretty much the minute I tasted it, since it meant we wouldn't have to kick pesto out of our meals for The Girl's sake. Not quite as rich as regular pesto, it still has that sublime flavor mix of basil, garlic and pinenuts. With no olive oil and no cheese involved, the recipe triples as a low-fat pesto recipe and vegan pesto recipe.

The equation begins, of course, with basil.

One cup firmly packed basil leaves +

one cup tomatoes +	one clove minced garlic +
one tablespoon toasted pinenuts +	one-half teaspoon salt

Blend it all together in a food processor or blender, and you're done! I make up several batches when basil and tomatoes abound in the summer and freeze it in one-cup portions.

Recipe below.