Dairy Free Pesto Sauce
2 cups fresh Basil Leaves
3/4 cup Almond Flour
Juice of 1 Lemon
3/4 cup Olive Oil
1 tsp Sea Salt
1/4 tsp Black Pepper
1 clove Garlic
Add everything into the blender. Pulse, then blend on high for about 30 seconds until totally blended!
Keeps in the Fridge for up to one week.
