“Go on a no nut diet.  Avoid people who drive you nuts.”  Karen Salmansahn

I came across this recipe while looking for something to do with the extra basil on hand from a “Salad and Sausage” party I threw for a friend.  OK.  There were only three of us there, which made the party even better.   Less fighting over the sausages.

The basil was purchased for a tomato basil salad creation, which involves slicing tomatoes and topping the slices with little mozzarella balls and basil.  Easy and yummy.

Anyway, I did find a pesto recipe that didn’t have pine nuts.  Life is good.


1 cup packed fresh basil

1 cup packed parsley

1 clove garlic

1/4 to 1/2 cup olive oil – I use the non-virgin for its milder taste

1/2 cup grated Parmesan cheese

1/4 t salt


Puree all the ingredients together in a food processor.


This pesto stays lovely for several weeks if it’s in a covered container or jar in the fridge.  Also freezable.

Great when tossed with some hot pasta.  Also good on baked potatoes or other hot veggies.  Just a little dab with the spinach, tomato, and mozzarella creation was amazing.  Try mixing with some mayo for a great salad dressing.  Oh the places you’ll go!

Loveya – The Grandma

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: