Nut free pesto

24 August

The other day we were planning on having a quick chicken and pesto dinner, only to discover that we’d forgotten to buy pesto and the emergency jar had gone off. Home made tastes much better anyway – the basil on our balcony was growing madly, and luckily we almost always have a block of Parmesan in the fridge, but we didn’t have any pine nuts in the house. So I just experimented with adjusting the ingredients a little to make nut free pesto. You could hardly tell the difference, and considering I always need to roast the pine nuts as the husband is allergic to raw nuts, this is a lot less hassle. Would also work great for anyone who can’t eat nuts at all.

Ingredients (makes half a small bowl full)

  • 1 clove crushed garlic
  • 2 large handfuls fresh basil
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil
  • a squeeze of lemon juice to taste
  • salt and pepper


  • Mix together the garlic, basil, Parmesan and olive oil and use a food processor or hand blender to puree. I like to crush my garlic before hand to avoid any large bits in my pesto.
  • Add lemon juice to taste and season with salt and pepper.
  • That’s it, were you expecting more instructions?

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