With an abundance of fragrant basil, there is nothing better than whipping up a quick batch of nut free pesto. It freezes well and enhances the flavor of everything from sauces to dips, dressings, egg dishes, and more.
When I stumbled upon a huge bag of roasted, salted sunflower seeds on sale at Costco last month I immediately thought to use them in pesto. They are much cheaper than pine nuts and with a nut allergy in my house, only a few types of nuts are allowed to enter. I didn’t miss the pignoli nuts in this pesto. The flavor of the basil and cheese shine through and I encourage you to use a good hard cheese in this and not the green shaker kind. I’m not opposed to those but in the recipe, you can taste the difference.
Something I don’t suggest is packing all the ingredients into the blending cup of a small rocket type blender. I had to stop it and mix it frequently. It didn’t have enough liquid or enough room to really chop everything easily. Using a standard small food processor would’ve saved some time and aggravation.
Fresh Basil Pesto – Four Ingredients, Nut Free Pesto, Low Carb, THM S
Here are a few great recipes to use this nut free pesto in:
- 1 cup fresh basil , packed
- 3/4 cup extra-virgin olive oil
- 1/2 cup grated pecorino romano cheese (or other hard cheese such as parmesan)
- 1/4 cup roasted salted sunflower seeds
- Combine the ingredients in a food processor and pulse until smooth. Store in the refrigerator for up to a week or the freezer for up to 6 months.