I've posted my dairy-free pesto recipe before but I thought it was time to revisit it. After a while recipes start piling up and some of the really good ones can get forgotten. This is pesto is so simple to make and a little goes a long way. I love using it as a dip for raw veggies or over baked/grilled chicken and lately I've been loving it mixed with some rice noodles. Another great thing about this pesto is you can make a double batch and freeze half to add some pizzazz to a busy day's dinner!
I've been trying to think more out of the box when it comes to alternatives. I don't know if I'm the only one but when it comes to allergy friendly pasta I usually find that it doesn't have gluten but it has corn and/or it has a weird texture. So I decided to give Pad Thai noodles a try in a very non-Pad Thai kinda of way and we love it! It's only ingredients are rice and water but it holds up way better than most gluten free pasta I've tried and because it has such a neutral flavor it really lets the pesto take center stage. Plus, it's extremely easy to make 5 minutes in boiling water and you're done! And no, it's not paleo, but it's vegan and very allergy friendly!