We have a ton of basil in our garden right now and there is just something about pesto in the summer that I absolutely love. Hot or cold it’s so good on pasta, chicken or veggies. Since I don’t eat dairy we are always experimenting with different pesto recipes and this one is hands down my favorite so far. It’s actually also nut-free (I’m pretty sure, I checked the dressing ingredients a few times and didn’t see any nuts). FYI the dressing does have eggs so it’s not vegan. This is so easy and quick to whip up, and with pasta and some sliced tomatoes it makes the best beach lunch!
1 1/2-2 cups basil
1/2 cup primal kitchen caesar dressing (sub their vegan ranch to make this vegan!)
1/4 cup olive oil
1//4 cup avocado oil
1/2 tbsp dijon mustard
1/2 tsp red pepper flake
1/2 lemon (juice)
1 small shallot
In food processor combine ingredients and blend until smooth. Serve with your favorite pasta, chicken, fish or veggies.
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