The h2g2 Post Recipe
Created | Updated Mar 21, 2005
This week we feature a clever solution to a tricky problem.
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Nut-Free Pesto
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
- ½oz - 12½g - of fresh Parmigiano Reggianno, grated1
- ½oz -12½g - of fresh breadcrumbs
- 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.
Next Week: Odo's Favourite Pork and Cabbage
