With a nut allergy, pesto was a much-heard about, but off-limits sauce :(
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.
*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