ChatterBank0 min ago
Pesto Sauce
7 Answers
Does anyone have a recipe for making a Green Pesto Sauce without using nuts of ANY sort ?
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5 cloves garlic
1 bunch green onions
3 cups packed fresh basil, stems removed
3 cups packed fresh parsley, stems removed
1 lemon; remove zest and squeeze juice
1 (10oz) jar stuffed olives, drained
1 (3 oz) jar capers, drained
1 cup freshly grated Parmesan cheese
1/4 - 1/2 teaspoon hot pepper flakes
good quality olive oil
PREPARATION:
In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns. Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a "pesto" consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well. (Source: Al Verde Pasta Sauce, Your Guide to Southern U.S. Cooking)
5 cloves garlic
1 bunch green onions
3 cups packed fresh basil, stems removed
3 cups packed fresh parsley, stems removed
1 lemon; remove zest and squeeze juice
1 (10oz) jar stuffed olives, drained
1 (3 oz) jar capers, drained
1 cup freshly grated Parmesan cheese
1/4 - 1/2 teaspoon hot pepper flakes
good quality olive oil
PREPARATION:
In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns. Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a "pesto" consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well. (Source: Al Verde Pasta Sauce, Your Guide to Southern U.S. Cooking)
All you need is 2-3 garlic cloves, 2 cups basil leaves, about 1/2-3/4 cup parmesan cheese(grated), and olive oil-again about 1/2 cup. Instead of pine nuts I thought you could try sunflower or pumpkin seeds--similiar taste and consistancy to the nuts-experiment with the amount. I intend to try this myself soon.
Sorry to come back on this, but reading your question reminded me of one of these General Knowledge questions that Pine nuts are not actually nuts, but seeds.
Anyway, I don't know if you partner has a problem with them, but this reference may help....
http://www.eatwell.gov.uk/healthissues/foodint olerance/foodintolerancetypes/pinenutallergy/
Anyway, I don't know if you partner has a problem with them, but this reference may help....
http://www.eatwell.gov.uk/healthissues/foodint olerance/foodintolerancetypes/pinenutallergy/