Basil Pesto // Nut-Free Version

We have been CSA members at Eighth Day Farm for about 5 years now. This year we signed up for a Standard Share (which is what we have always done in the past) along with the additional Co-op Share. The Co-op Share is new to Eighth Day Farm this year.

What is a Co-op Share?

“IN ADDITION to your original share, there will be several set times throughout the season in which you will receive a large bulk of specific vegetables with the intention of preservation. Throughout the season this will likely include pickles, tomatoes, peppers, and other produce that we can grow in bulk. ”
(Eighth Day Farm)

 

 

This past week I got my hands on A LOT of basil as a part of my Co-op share. This was the perfect opportunity for me to make my go-to basil pesto! We use pesto in many ways: sandwiches, pizza, dips, sauces, mixed with veggies, dressings, and the list goes on.

 

 

This basil pesto recipe is nut-free but feel free to throw in a handful of pine nuts or slivered almonds (much cheaper!) if you want to. I do from time to time to switch up the flavor a bit but I also like having a recipe that is nut-free for people who are allergic.

Basil Pesto (Nut-Free Version)

Ingredients

  • 2 cups basil
  • 2-3 cloves garlic
  • 1/2 cup grated parmesan (or pecorino romano)
  • 4 tablespoons neutral flavored olive oil (or slightly more if needed while blending)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Note

This pesto is easy to whip together and nice to have on hand for those last minute dinner plans. Consider this a starter recipe. Adapt the recipe based on what you have in your fridge (different cheeses) and what you like (throw in a handful of pine nuts or slivered almonds if you wish).

Directions

Step 1
Using a high-powered blender or a food processor, blend all of the ingredients until your desired consistency.
Step 2
Depending on what you use, you may need to stop and scrap down the sides to help with blending. Add a touch more olive oil if needed.
Step 3
Store your delicious pesto in the fridge (in a sealed container) or in the freezer (freezer-safe containers, ziplock bags, or ice cube trays). I recommend storing the pesto in different size containers so you have options to choose from when you need it for a recipe.

 

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