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Pesto without Pine Nuts
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Whether you've got an allergy or simply forgot to pick up pine nuts from the store, don't worry. Delicious pesto is very much still on the table. As long as you've got fresh basil and Parmigiano-Reggiano, you're in business.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 large bunch basil
4 cups ice cubes
3 cloves garlic
1 cup Italian extra virgin olive oil
3 ounces Parmigiano-Reggiano, grated
salt and freshly ground black pepper
directions
Pluck leaves from basil. Discard stems. Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water.
Bring 3 quarts water to boil in saucepan. Drop in garlic, cook 30 seconds. Remove with slotted spoon. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water. Cool about a minute. Drain well. Squeeze out excess water.
Place basil and garlic in food processor, and process until chopped. Transfer to blender and process at high speed, adding olive oil in thin stream while machine is running. Add cheese, and process until blended. Season to taste with salt and pepper, and process briefly.
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nutrition data
156 calories, 15 grams fat, 3 grams carbohydrates, 3 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
July 23, 2013
I've always shyed away from making pesto because my husband is allergic to pine nuts. This recipe is brilliant! No pine nuts but tastes like real pesto.