Nut-Free Pesto
Author note: Traditional pesto contains pine nuts. This recipe omits the nuts due to a tree nut allergy in our family. If you would like to add pine nuts, add 3 tablespoons to the food processor will blitzing the ingredients.
2 cups slightly packed basil leaves
1/2 cup grated parmesan
2 cloves of garlic, crushed
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt
favorite cooked pasta or crostini, to top
additional toppings
cherry tomatoes, halved
prosciutto, sliced into ribbons
fresh chives, finely chopped
Add the basil, parmesan and garlic into a food processor and blitz until finely chopped. While the food processor is still running, add the olive oil in a steady stream.
Remove the pesto from the food processor. Add the salt and stir to combine.
Add the cooked pasta into a bowl and top with the pesto and optional cherry tomatoes, prosciutto and chives. Serve warm.
