Nut-Free Pesto
Created | Updated Mar 21, 2005
I'm a nut-allergy sufferer, but really like basil, so I had to come up with a decent alternative to pine nuts. Breadcrumbs work quite well for me, and serve the added advantage of mopping up any surplus olive oil.
Ingredients (per person)
- One large handful fresh basil
- One small garlic clove
- Half an ounce of fresh Parmigiano Reggianno, grated1
- Half an ounce of fresh breadrumbs
- A good drizzle of Extra Virgin Olive Oil
What To Do
Stick it all in a blender and press the button. Easy, huh?
If you fancy some variety, it's quite nice to finely chop the basil and stir in the other ingredients for a coarser texture.
Serve stirred into pasta, with fresh fish (swordfish complements it exceptionally well), on top of steak or with a pork chop that has been marinated in lemon and grilled.
Back to my recipe book.
1This keeps virtually forever in the fridge, so I can really advise buying fresh, rather than that nasty stuff that comes in tubs.
