Reflux-Friendly Pesto

Name: Reflux-Friendly Pesto
Ingredients: 3 ounces (4 generous cups) fresh basil; 1/2 cup freshly grated dairy-free Parmesan cheese*; 1/2 cup unsalted pepitas*; 1/4 tsp salt; 1/8 tsp ground sumac; 1/4 cup garlic oil; 1/4 cup aquafaba

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Instructions

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Step 1

Put your basil, cheese, pepitas, salt, and sumac in your food processor and pulse until it forms a cohesive paste.

Step 2

Combine your garlic oil and aquafaba and drizzle into the food processor while it is running. Continue to run until everything is well combined.

Step 3

Transfer the pesto to a clean jar and top with a coating of olive oil. It will keep in the fridge for 4-5 days. You can also transfer it to ice cube trays and freeze it for later use.

Step 4

*Feel free to substitute a dairy-based cheese such as Parmesan or Pecorino Romano. You can also substitute any nut or seed you like for the pepitas.