The famous Genoese basil and pine nut sauce has many uses. Serve with pasta, sitrred into rice salads, or in sandwiches.
Prep Time: 10M
Serves: makes about 2 cups
Egg, gluten, & nut free
- 1 cup fresh basil leaves
- 1/3 cup pine nuts
- 2 garlic cloves, crushed
- scant 1/4 cup grated Parmesan
- 1 cup extra virgin olive oil
- salt and pepper to season
- In a food processor, process the basil leaves, pine nuts, garlic, and Parmesan for about 30 seconds to form a rough paste.
- Add the oil in a thin stream through the top or funnel with the food processor still running. You should have a thick paste. If it seems too dry add 1-2 tablespoons more oil. Season to taste.
- Watch out for pine nuts, which are classified as a seed rather than a nut. Most people allergic to tree nuts and peanuts can eat pine nuts, but check before serving to them.
Dairy free also egg, gluten, & nut free: Follow the recipe for Egg, gluten, & nut free Pesto, but substitute the Parmesan with an equal quantity of dairy-free cheese or omit altogether for cheeseless pesto as shown here (with focaccia).
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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