Nut Free Pesto

This Nut Free Pesto is based on a French pistou with fresh basil and olive oil. This is a great allergy friendly alternative to traditional pesto.

Course Condiment

Cuisine French

Prep Time 10

Total Time 10

Servings

Calories 87kcal

Author Meghan

Ingredients

2 cloves garlic
2 cups fresh basil washed and loosely packed
½ cup freshly grated Parmesan cheese
¼ cup extra virgin olive oil see note
salt and pepper to taste

Instructions

Grate the garlic with a fine grater such as a microplane zester.
Add all of the ingredients to a food processor, drizzling the olive oil in last. Blend until a sauce or paste-like consistency is achieved.
If using the pesto for pizza sauce, you can add more olive oil to achieve a sauce-like consistency. I use double the amount of oil for pesto that will be a pizza sauce. For pasta, you want a thicker consistency with less oil.
Adjust the salt and pepper to taste. You may find it does not need salt depending on how much Parmesan cheese you use.
Store the pesto in a sealed container, such as a lidded mason jar, in the refrigerator for about a week. To freeze, portion out in small amounts using an ice cube tray. Freeze, then dump the cubes into a gallon sized freezer bag and seal.

Notes

To use the pesto as a pizza sauce, you can double the amount of oil to make it thinner. For tossing with pasta, I recommend keeping the pesto thicker.

Source: Adapted from Food & Wine

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Nutrition