My cousin's step son is anaphylactically allergic to nuts. Fortunately, he can have sunflower seeds, which is technically not a nut. Plus (added bonus!) sunflower seeds are much cheaper than pine nuts - by a long shot!! (the same amount of seeds would have cost at least $20!)
Here is the recipe she gave to me - since I was just handed a huge bag of organic basil leaves and and recently bought a bag of already peeled garlic cloves for $1 at the local farmers market!
PESTO
2 cups of fresh basil leaves: Packed
1/2 cup freshly grated Parmesan cheese
2/3 cup extra virgin olive oil
2/3 cup roasted unsalted sunflower seeds
2 garlic cloves (I used 4 because I have so many and I love garlic!)
Place all the ingredients in a food processor and pulse until finely chopped and well combined. Do not puree. To store pesto : place in a jar, top with a skim of olive oil, tightly seal and refrigerate for up to 2 weeks.
I put mine in small snack size zip lock baggies - approximately 3 tbsp in each and then put into a large freezer bag or container. You can also put them into ice cube trays and freeze and throw into a glass storage container for the freezer.
When you thaw to use, just add a touch more olive oil. A little pesto goes a long way. It's great added to pasta, or spread on french or Italian bread, and even instead of a tomato paste on a pizza!
It only took me a 1/2 hour (on my work break at home!) to make it!! Easy!!
I always keep shredded Parmesan handy: $6
Sunflower seeds $3
I keep the extra cloves of garlic in the freezer. $1
Free bag of fresh basil leaves!
I bought the mini food processor for only $6. Good investment!
I still have to add the parmesan....oops! forgot it!
It tastes sooooo good! Best of all, it only cost me $10 for the whole batch! If I were to have bought it......it would have definitely come to at least $40 pre-made. And I definitely wouldn't be able to feed the store-bought pesto to anyone with a nut allergy!
Bon Appetit!
5 comments:
That is the great thing about Pesto. It is a generic term and you can pretty much make it any way you want today with food processors, instead of the mortar and pestle.
I like to use walnuts, and instead of basil use parsely, arugula or any greens work. Just need that good olive oil and garlic.
I just started making pesto with pistachio. Since I am allergic to walnuts and I seldom by pine nuts because of the price.
Lemon Basil Pesto
3 cloves garlic
1/4 cup nuts (I used pistachio)
3 cups fresh basil leaves (Add arugula for more zip)
juice and zest of 1 lemon
1/2 tsp sea salt
1/8 tsp freshly ground pepper
2 Tbsp extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
KJ
Looks good.
NPO and KJ: I am going to have to try your suggestions next batch! Thanks! :)
ZE: it IS good!! ;)
I like NP suggestion to pump it up a notch with Arugula. I like things a little spicy. . . I will try that next time.
K88
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