Nut-free basil pesto

My local Asian supermarket sells basil super cheap, especially compared to the over-priced, wilted and blackened sad little containers sold in the nearby large chain store.

I love basil pesto on pasta, steak, on grilled cheese sandwiches – but jarred pesto just doesn’t do it for me. It tastes a little off to me – not fresh, not enough garlic – just not quite right. So I made my own. I promise, it’s not as Martha as it sounds.

I don’t follow a recipe quite exactly. I use a few cups of basil leaves, a head of garlic, 2 teaspoons of salt, a teaspoon of pepper and about double the Parmesan cheese as I used basil, blending it in the food processor slowly. Then I add olive oil until it looks right, adding extra salt and garlic until it tastes heavenly. If you need a recipe, this one is pretty close.

Your pesto should keep for about a week sealed in the fridge. I freeze mine in baggies (you could use ice cube trays) and store them for future use. Like when you want to make Dinner With Julie’s delicious Penne with chicken, ricotta, spinach &¬†pesto.

Make your own nut free pesto

 Make your own nut free pesto 1

Make your own nut free pesto 3

1 Comment

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