After seeing a few recipes that hinted pesto could be made without nuts, I decided I needed to give this pesto thing a try. It has a really easy cast of characters....
And, goes together in a pinch. Plus, you can make it ahead of time and freeze it so as to enjoy pesto at any time :)
No-Nut Pesto - Adapted from Two Peas and Their Pod
1 C fresh basil leaves
2 garlic cloves, minced
1/8 C Parmesan cheese, grated
1 splash lemon juice
pepper and salt to taste
1/8 C olive oil
Wash/rinse those basil leaves, and strain dry.
Place the basil leaves, along with the olive oil, salt/pepper, garlic, lemon juice and Parmesan cheese into a blender or food processor.
Blend away!*
*Mine took some blending and some stirring. I think it would be easier in a food processor... but, alas, my blender will have to do.
Scoop out and store until ready to use.
Oh, yeah, taste some... and savor your first bite of pesto :)
This post is linked to - Slightly Indulgent Mondays, Ingredient Spotlight
Jim and I have the exact same blender. woot! :P
ReplyDeleteThis looks good. Even though I don't have a nut allergy I've never made my own pesto because pine nuts are pretty expensive .. it always just seemed cheaper to buy it. Maybe I'll try it this way.
ReplyDeleteGreat idea! It looks really good.
ReplyDeleteThis looks wonderful. Could you use pumpkin or safflower seeds as a substitute for nuts?
ReplyDeleteLooks delicious. I was thinking sunflower seeds would be great too, if you can eat them.
ReplyDeleteThank you thank you thank you! I am not technically allergic to pine nuts- but it has never seemed like it would be worth the risk. Now I have a recipe. thanks.
ReplyDeleteOh pesto, how I love thee! Thanks for linking up your recipe to Ingredient Spotlight.
ReplyDeleteso funny, I just Googled pesto without nuts a couple of weeks ago, and I believe this is the recipe I followed!
ReplyDelete