Thursday, August 20, 2015

Nut Free Basil Pesto

Kathleen(Happy 21st birthday to her today, by the way) seems to have developed a nut allergy in the past few years--never tested, but face starts tingling, throat closes up..... She LOVES pesto, so we found this recipe and adapted it. We used less oil than it called for since it seemed to have enough. Very good and NUT FREE!

Nut Free Basil Pesto
adapted from

Yield: 1 cup pesto

6 cups basil
2 cloves garlic
1 tablespoon lemon juice
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil(we used a little less)

Place the basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Slowly stream in the olive oil while the machine is running. Process until smooth.

Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well.

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