My family has always made pesto – a tasty puree featuring basil – without nuts. This is good news for me, since I’ve been deathly allergic to nuts since early childhood. I’m sharing with you the way my family does it since your basil plants may be bursting with gorgeous leaves currently.
To clean such a large quantity of basil needed for pesto (about 2 cups), place leaves in a colander and rinse under cool water. Spread out on a sheet pan to dry. This may take a few hours
This puree is perfect for making a pasta sauce with pasta water, olive oil and a splash of cream. It also is fantastic to swirl into melted butter and olive oil to top on day-old bread to make the best garlic bread ever. Literally. Just remember a little goes a long way. A tablespoon or two provides enough flavor for most dishes.
You can also use this pesto when you are making marinara or meatballs and sauce in the winter, when it may be hard to find fresh basil at the store.
Store it in the freezer in ice cube trays for perfect portion sizes.
Pesto Jersey Girl Style (No Nuts!)
Course: SauceCuisine: ItalianDifficulty: Easy1
servings10
minutesIngredients
2 cups fresh basil leaves
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 cup grated parmigiano cheese
A pinch of salt
Freshly ground black pepper
Directions
- In a bowl of a food processor, add all ingredients. Process until smooth. Add more olive oil if necessary. Store in refrigerator in a sealed container for up to 3 days or freeze for up to six months. You may freeze in ice cube trays for pre-made portions. Yields 1/2 cup total.
