“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
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.