Introduction: Pesto Without Nuts
My boyfriend is allergic to nuts, so I had to figure out how to make pesto without the pine nuts. This one is so good that you won't even miss them. :)
It'll take about five minutes to make. It also makes enough pesto for two 16 oz packages of pasta, so it's cheap too!
Step 1: Ingredients:
- 1/3 cup parmesan (my container had a weight of 2.5 oz)
- 1 bunch basil
- 1/2 cup olive oil (start with 1/4 cup and work your way up)
- 3 cloves garlic
- 1-2 tsp lemon juice
- salt and pepper to taste
Step 2: Prep.
Pull all the leaves off your basil stems and roughly chop your garlic.
Chopping the garlic is not entirely necessary, but I like to give it a head start so there's no large pieces left.
Step 3: Process!
Put the basil, cheese, and garlic in your food processor. Set the speed to low and drizzle in your olive oil. Start with 1/4 cup, check the consistency, and add more if you like.
I normally add the full 1/2 cup, because I like my pesto to be more runny. :)
Step 4: Add Salt, Pepper, Lemon
Scrape down the sides and add a generous pinch of salt, some pepper, and a bit of lemon juice. Pulse this together and taste. Keep adding and pulsing until you like the way it tastes. :)
And now you're done. Easy, right?
Step 5: Eat Some, Freeze the Rest!
This recipe makes about a cup, and 1/2 cup is enough to cover a big pot of pasta - so you'll have a good amount left over. It freezes very well - you can either freeze it in one lump, or freeze it in an ice cube tray.
whiskeyish made it!
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