Nut Free Pesto Basil Sauce
A nut free pesto recipe, perfect for those with nut allergies. Made similar to a traditional Italian green pesto. Using fresh basil, parmesan, garlic, extra virgin olive oil and lemon seasoned with salt and pepper it's a pesto without pine nuts that's still full of flavour. Makes enough for a pasta basil sauce to serve 4 -6 people.See blog post for storage and freezing tips.
Ingredients
- 70 g Basil leaves (Fresh)
- 40 g Parmesan Cheese (Grated)
- 2 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic (Garlic Puree)
- Salt & Pepper
- 1/2 Lemon (Juice)
Instructions
- 1
--- Food Processor or Hand Blender Method ---
- 2
Basil: Add basil leaves, parmesan and garlic into a food processor
- 3
Process the mixture in short bursts until well chopped.
- 4
Oil: Add olive oil, a squeeze of lemon juice, salt and pepper to taste.
- 5
Blend until at desired pesto texture.
- 6
--- Pestle and Mortar Pesto Method ---
- 7
Prepare: Chop the basil, add to pestle and mortar with the parmesan and garlic puree. Grind to make a thick paste.Add olive oil, salt, pepper and a squeeze of lemon. Continue to grind until at desired texture
- 8
Use as desired.
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk