• I adore pesto sauce and nothing is better than fresh pesto. I always have an abundance of basil during the summer and a lot goes into making pesto. With basil, garlic, and olive oil how can you go wrong? My daughter has a nut allergy so we try to keep them out of the house. She also isn’t a fan of tomato sauce, so she does the typical kid thing of butter and Parmesan cheese on her pasta. I wanted to introduce her to pesto since she loves watching me cook with garlic and basil. While she likes eating my pasta with pesto on it, I haven’t made her a convert yet!

Ingredients

  • 1 1/3 cup loosely packed basil leaves
  • 3 large garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2/3 cup freshly grated Parmesan cheese
  • 2/3 cup extra-virgin olive oil
0 (Rated by 0 moms)
PREP TIME 5 Min READY IN 5 Min
SERVINGS 1

Preparation

  1. In a food processor, add basil, garlic, salt, pepper, and cheese and pulse until chopped. With the food processor on, slowly pour the olive oil into the food processor. Allow to blend a few seconds after you have poured the last bit of olive oil in and then stop.
  2. Makes 1 cup. Keep refrigerated for one week.
  3. http://www.thewaytohisheartblog.com/nut-free-pesto-sauce/

Rating

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