My oldest son is allergic to nuts, so I'm always on the lookout for how to turn a typically nut heavy recipe into something that doesn't have nuts.
Pesto is notorious for containing pine nuts, and most processed or pre-packaged pesto's contain nuts,
but I knew there had to be a way around using nuts when I made pesto.
This summer, we grew basil in our garden so I had basil in abundance.
I decided to try making pesto without nuts with the basil we had growing in our garden.
You will need:
fresh basil
extra virgin olive oil
extra virgin olive oil
Parmesan cheese
fresh lemon
garlic
I started by putting the basil in my small food prep blender.
Chop
I added about 1/3 cup of Parmesan cheese to the chopped basil in my blender and mixed well.
Add about four cloves of garlic, pressed and squeeze your lemon {about 2 tsp. of lemon juice}
Combine
You can also add a dash of salt and pepper if you would like.
Gradually stir in your olive oil adding about a quarter cup to start with and working your way up to about a half a cup depending on how runny you like your pesto.
Once your pesto is the desired consistency I heat it up and add it to pasta.
It's a crowd favorite at our house.
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