29 April 2012
I have had a nut allergy all my life but can eat seeds fortunately so here is a simple recipe to enjoy for those allergic to nuts or not that love a dollop of pesto on their pasta, crusty bread or as a dip !
Ingredients 1 cup of virgin olive oil 1.5 cups of fresh basil Half a cup of grated Parmesan cheese Half a cup of mixed seeds (sunflower, pumpkin and sesame) you can vary seeds if you wish. Juice of half a lemon 4 cloves of garlic (use less if you prefer a milder taste)
Method Put the garlic and basil and oil into a liquidiser and pulp until you get a smooth liquid. Then add the seeds and Parmesan cheese and pulp again. It does not have to be too smooth so do the pulping in stages till you get the consistency you want. Next mix in the lemon juice with a spoon to flavour, adding a little bit as you go to get the balance of flavours. Next step whack in a bowl and add a couple of basil leaves to garnish!! Voila! Wholesome and nutritious pesto for all :)
Nut Free Pesto • Opuss № I