Here in New York, my basil plants grow like wildfire during these hot humid summer months. What better to make with them than a delicious pesto sauce that can be paired with almost anything, from gluten free pasta, to chicken, fish or veggies. This sauce is flavorful and can be stored in the freezer to use any time. There are two different versions here depending on your food intolerances or allergies. Normally, pesto sauce has pignoli nuts (pine nuts) and parmesan cheese. Below is a classical French rendition called a Pistou which doesn’t have nuts or dairy, and another is a version that is just dairy free.
Pistou Recipe (nut and dairy free)
Servings: 1⁄2 Cup
4 cloves of garlic, finely chopped
1⁄2 teaspoons salt
1⁄2 teaspoon freshly ground black pepper
2 cups fresh basil
1⁄2 cup extra virgin olive oil
1⁄2 teaspoon lemon juice to taste
Dairy Free Pesto Recipe (with nuts)
Servings: 1⁄2 Cup
1 1⁄2 cups basil
3 tablespoons pignolis (pine nuts)
4 cloves of garlic, finely chopped
3⁄4 teaspoon lemon juice to taste
1/2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper
1⁄3 cup extra virgin olive oil
Directions:
- If you are adding the pignoli nuts: Lightly toast them in a pan for about 5 minutes.
- Add all the ingredients into a food processor except the olive oil. Blend and slowly. Add the olive oil until smooth.
* Note: If you do not have a food processor, use a mortar and pestle to smash all the ingredients.
Storage
Place in a desired container that has a tight lid. Add a little bit of lemon juice to the top layer to help prevent oxidation and the pesto will freeze and stay fresh longer.
Buon Appetito!
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