A healthier and butter-less dairy-free version of everyone’s favorite. It becomes more delish as it sits. This makes enough for 12-16 oz pasta. If you’re using kelp or zucchini noodles you won’t need as much. Store excess in the fridge for up to one month.

Ingredients

• 1 cup raw pine nuts

• 6 tbsp evoo

• 3 tbsp fresh squeezed lemon juice

• 1 tsp sea salt

• Pepper to taste (optional)

• Crushed red pepper (optional)

Make

Warm a medium skillet over medium heat for about 2 minutes. Add the pine nuts, reduce the heat to low and toast, stirring frequently, for approx 5 minutes until golden. Transfer pine nuts to high speed blender or food processor and add the EVOO, lemon juice and salt. Blend until smooth, scrape the sides and blend again. Pour the sauce over pasta, mixing it in and over all the noodles. Pepper and crushed red pepper (optional) to taste. I love to top it with cilantro for freshness and greenery.