Nut Free Basil Pesto Sauce
Updated: Jul 13
This pesto sauce is great for adding to pasta or gnocchi dishes but can be used in so many ways! It can be refrigerated or frozen for another day!
Makes approximately 4-6 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 0 minutes!
70g (2 handfuls) of basil leaves
50ml olive oil
2 cloves of garlic - peeled
Half a teaspoon of salt
Lemon juice (optional)
40g pecorino or parmesan cheese (or vegan cheese) – grated
How to make your pesto sauce
Pestle & mortar
Tear the basil into smaller leaves
Crush the garlic cloves in a pestle and mortar with the salt and crush until it has turned into a paste
Add the basil leaves, crushing a few at a time with the pestle until all the leaves are blended with the garlic and salt and you have a paste. Add the grated cheese and mix
Now pour over a little olive oil and blend well, using the base of the pestle. Add a little lemon juice if required.
Add all ingredients to the food processor and blitz. Add more oil if required to make the consistency smooth.
Hey presto, you have a Nut Free Basil Pesto Sauce!
HINTS & TIPS
You can put in a jam jar and keep in the fridge for up to 5 days?
Freeze in an ice cube tray so you can pop out small quantities?
This sauce is so versatile....
Add to a sandwich to give it an Italian feel
Top a burger with it
Liven up a chicken salad
Add to cheese on toast
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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