Classic Pesto and Crudités Board

Pesto is one of my absolute favorite condiments. I love using it on this crudités platter for some lighter holiday fare before the main events! Basil is also loaded with anti-inflammatory properties. Typically pesto has Parmigiano-Reggiano for added richness and tang, but I’ve left this version free of cheese if you prefer. To add cheese, simply fold in 1/2 cup of grated Parmigiano-Reggiano after blending.

I like to use pine nuts in this traditional version, but you can certainly substitute unsalted and toasted slivered almonds or unsalted pistachios if desired.. Also, because this version is dairy free, it freezes really well. You can freeze this recipe in an ice cube tray and pop out a cube whenever you’re in need of an extra boost of flavor!