Nut-Free Pesto
A simple nut-free pesto recipe using basil, garlic, olive oil and salt to make a pistou sauce
Servings: 8
Calories: 64kcal
Ingredients
- 70 g (about 3 cups) fresh basil leaves
- 40 g grated pecorino or parmesan cheese
- 40 ml extra virgin olive oil
- pinch salt
- 3 cloves garlic
- squeeze lemon juice optional
Instructions
- Tear the basil into smallish shreds
- Put the peeled garlic cloves in a pestle and mortar with the salt and crush until you have a paste.
- Add the basil leaves in batches, crushing with the pestle until all the leaves are well 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.
- Continue adding olive oil until you have a thick 'sauce' of the desired consistency
- Taste and add more salt if necessary and a little lemon juice if desired.
Notes
To make this in a food processor add all the ingredients except the lemon juice and olive oil and blend well until you have a rough paste. Now, drizzle in the olive oil until you have a sauce of the correct consistency. Add lemon juice and salt to taste
Nutrition
Calories: 64kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 81mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 0.4mg