Pesto always seemed a bit too rich for me and it wasn’t until I started to experiment with developing recipes without using the cheese that I realized just how much better it would taste.

The fragrant basil is perfectly balanced with the olive oil plus, without the cheese you loose a lot of the fat.

You can double the basil pesto sauce recipe and keep the extra, stored in an airtight container, in the refrigerator for up to a week. It is also great on baked potatoes, rice or cauliflower rice!


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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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