I've been on an elimination diet to see whether a food allergy or intolerance might be playing a part in some health problems I've been having. I've found vegan plus soy, nut, citrus, strawberry, gluten, nightshade, sugar, caffeine, and alcohol-free eating a bit of a challenge, thus the lack of recent blog posts. Alas, the diet doesn't seem to have improved my health any, but it did lead me to create this nut-free, citrus-free pesto, which I enjoyed over quinoa pasta.
The Ingredients:
2 tightly-packed cups basil leaves
1/2 c olive oil
1/2 c roasted, unsalted sunflower seeds
1/4 c nutritional yeast
4 cloves garlic
2 t rice vinegar
1/2 t salt
The Process:
Combine all ingredients in a food processor and pulse until blended, scraping down the sides and adding more olive oil if needed.
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