Nut Free Pesto
Enjoy all the goodness of pesto, without the pine nuts! This nut free pesto recipe is as flavorful and delightful as the original, but in an allergy-safe form.
Servings: 4
Ingredients
- 2 cups basil fresh, loosely packed
- 1 tablespoon minced garlic 2-3 garlic cloves
- 2 tablespoons lemon juice fresh is best, bottled will work too.
- ¼ cup parmesan cheese fresh grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Add basil, garlic, lemon juice, parmesan, salt and pepper to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or freeze your pesto for later use.
Notes
How to Store
- Room Temperature – This pesto can sit out at room temperature for up to two hours while serving. After that, it should be refrigerated to preserve freshness.
- Refrigerate – Transfer to an airtight container. Adding a layer of olive oil will prevent the basil from oxidizing. It will keep in the refrigerator for up to a week.
- Freeze – Pesto freezes well. Freeze pesto in an ice cube tray (or sheet pan) and then transfer to a freezer bag.