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Monday, 14 November 2016 16:25

Nut Free Pesto

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Nut-Free Pesto Nut-Free Pesto Allergy Superheroes
Here’s the thing about having a tree nut allergy: for me, most of the time, I don’t feel left out at all. Having spent my whole life knowing not only that nuts are off limits but potentially deadly, they truly don’t have any allure. If I see nuts in the grocery store, on a table, or at a fair, I generally give them a wide berth and carry on with my day. It’s rare for me to see a food with nuts and think “man, I wish I could have that!” It’s only when the nuts are well-hidden, they’re the only food option nearby, or I’m extremely hungry that I feel any resentment towards foods with nuts (or the people serving them.) I know everyone is different and this is not a universal attitude, but that’s how it is for me. Except for Pesto. I don’t know precisely what it is; maybe it’s the fact that the nuts are well-hidden in pesto, maybe it’s the tantalizing aromas of garlic and basil that come with it, or maybe it’s just that I’m attracted to the foods pesto is generally put onto. Regardless, pesto sauce is one of the few nut-containing foods that I regularly salivate at and wish it didn’t contain those dang nuts.

  • Ingredients: 2-3 cloves of garlic
    1 1/2 cups basil
    1/2 cup arugula
    1/4-1/3 cup hemp seeds
    1/2 cup Parmesan cheese
    1/2 tsp salt
    freshly ground black pepper
    1/2 cup olive oil
  • Instructions: Chop the garlic in a food processor until it's well-minced.

    Add the greens to the food processor and pulse until they're finely chopped.

    Add the seeds, cheese, salt, and a few grinds of pepper and pulse until you get a paste.

    Slowly add the olive oil while the food processor is on and continue chopping until it is well-combined.

    Keep it covered until ready to serve, as the air will start to brown it quickly. Use a layer of plastic wrap when storing it in the fridge, or cover the surface with a coating of olive oil. You can also freeze it at this point, using ice cube trays or small containers. Cover the surface with a thin layer of olive oil before freezing if you can't get all the air out.
  • Cuisine: -Select (optional)-
  • Cooking method: Not cooked
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Elegant evenings, Crowds/parties, Light fare, Summer favorites
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 15-30 minutes
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