Recipe for Basil Pesto without Nuts or "Pistou"
We don’t have a huge garden, but our herbs are growing like weeds. We have lemon verbena, rosemary, thai basil, and basil. My basil plants were full so I decided to make a batch of pesto to freeze.
Josh is allergic to nuts so I actually made a French “pistou,” which is similar to pesto, but has no nuts. There are several variations of pistou, it usually has more garlic than basil. You can also make it with or without cheese. I wanted it to taste similar to pesto, so I just played around and made it to my taste:)
I used basil leaves, garlic, parmesan cheese, a little lemon juice, olive oil, and salt and pepper. I combined everything in my food processor and had pistou in seconds. I put the sauce in a container and put it in the freezer. Pistou and pesto freezes beautifully. I can’t wait to use it on homemade pasta, pizza, or a panini! It is also good stirred into soups.
Basil Pesto without Nuts or “Pistou”
3 cups fresh basil leaves
2-3 cloves garlic
About 1/4 cup quality parmesan cheese, grated
Splash of fresh lemon juice
About 1/2 cup olive oil
Salt and pepper to taste
1. In a food processor or blender, chop up the garlic until it is minced.
2. Add in the basil and cheese and start to blend. Slowly drizzle in the olive oil while the machine is running. Blend until smooth.
3. Squeeze in a little lemon juice and add salt and pepper to taste.
4. Taste the sauce and adjust to your likings.
5. Put in a freezer container and freeze if you wish or use it right away.