Pesto sauce. That delicious, garlicky green stuff that you want to smother on everything. Once you learn how ridiculously easy it is to make your own fresh vegan nut-free pesto at home, you’ll wonder why you haven’t done it before. With only four ingredients and a blender – this sauce is faster than a frozen pizza! The most wonderful thing about it, other than how absolutely delicious it is, is how easy it is to change it up depending on how you feel, and what you’ve got on hand. Throw in a little arugula for a peppery bite, or some sundried tomatoes & olives for a little mediterranean flair. Add spinach to make it super duper fresh tasting, or satisfy your garlic craving when garlic scapes are in season. 

Perfect Vegan Nut-Free Pesto 
recipe by allison sklar

6 cloves garlic, peeled
2 cups fresh basil
1/2 cup good quality olive oil 
1/8 tsp salt 

Place half of the oil, basil, garlic and salt into a blender or a food processor and pulse until mixture comes together. Slowly add the rest of the oil, streaming in and turning up the speed. Scrape down the sides. Blend on high for one minute, or until mixture becomes homogenous. Store refrigerated up to two weeks in a mason jar topped with a little extra oil, or freeze for up to 3 months. Wonderful on sandwiches, pasta (like these stuffed shells!) or secretly enjoy it straight out of the jar!