Pesto is one of those specialty items that seems as though it could never be adapted for a non-allergenic lifestyle, as the Parmesan in it seems like its lifeblood. Surprise! You can leave the Parmesan out altogether and it still tastes great! The finished mixture will be relatively thick, but you can thin it with any liquid -- I use the water in which I cooked my rice pasta or potato gnocchi. The trick is to buy or pick a TON of basil, as it doesn't go far once it's chopped up.
Homemade Pesto
3 cups basil leaves (fresh, not dried)
1 cup pine nuts
3 - 5 cloves minced garlic (or 1-2 Tbsp from a jar)
1 tsp coarse salt
Process all together in a large food processor. Keeps several days in the fridge, or can be frozen in cubes.
Shared with Totally Tasty Tuesday at Mandy's Recipe Box and Simple Lives Thursday at GNOWFGLINS and Monday Mania at The Healthy Home Economist and Real Food Wednesday at Kelly the Kitchen Kop.
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