Pesto (Debbie's Dairy Free Version)

• 1/2 cup pine nuts
• 2 cups packed fresh basil leaves
• 1/4 cup parsley
• 2 cloves garlic
• 1/2 tsp. salt
• 1/2 cup extra virgin olive oil
• 1/3 cup breadcrumbs (I use gluten free ones from Debbie's Bakery in Denver)

Method:

• In a medium skillet, dry roast the pine nuts over medium heat until golden brown.
• Add all the ingredients to a food processor and pulse until well combined.
• Use pesto on pastas, veggie kebobs, meats, fish and shellfish. Store extra pesto in 1/3 cup Tupperware containers and freeze for use over the winter (it will defrost nicely if moved from the freezer to the fridge for about 1 day).

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