Two summers ago, the weather was perfect for growing basil, and the fragrant herb was coming out our ears. So I dug out a basil pesto recipe my sister had given me a few years before and put it to good use. We froze oodles of pesto and for the past two years have used it instead of tomato sauce on pizza, as a spread for sandwiches, and tossed with pasta.

It. Was. Delicious.

Already this summer’s another banner basil year, so I dug out the recipe again, did some research, and came up with a non-dairy version. No was is this dairy allergy gonna keep me from enjoying the spicy spread. So, here’s the non-dairy version of the basil pesto recipe originally posted on this website in August of 2010.

It. Is. Delicious.

2 cups packed basil leaves
3 cloves garlic
1/4 – 1/2 cup olive oil
pinch of salt
1/4 cup pine nuts or walnuts
1/4 cup bread crumbs (be sure the bread is made without milk or milk products like whey)

Pour oil in blender. Peel and slice garlic cloves into oil. Blend well. Add nuts and salt. Blend well. Add basil gradually, blending well between additions. When thoroughly blended, pour into a bowl. Add cheese and stir well. Use immediately or freeze in small plastic containers or ice cube trays. Once frozen pop out the pesto cubes and store a tray’s worth in a quart freezer bag.

*For those on a gluten free diet, omit the bread crumbs and double the amount of nuts.

Note: The picture above is a triple batch.