Nut-Free Basil Pesto

Nut-Free Basil Pesto Recipe

INGREDIENTS

6 - 8 cups fresh basil leaves
1/2 c. extra virgin olive oil
4 cloves minced garlic
1/2 c. grated parmesan cheese
Salt & pepper to taste

DIRECTIONS

Step 1: Trim basil leaves removing stems. Wash and dry leaves with paper towels or in a salad spinner.

Step 2: Place all ingredients in a blender and pulse until desired thickness scraping sides as needed. (You may need to add additional olive oil if it is too thick.)

Laurie’s Storage Tip: I bought 2 and 4-ounce plastic baby food containers from Amazon to freeze the pesto. It’s good for at least a year in the freezer and can be defrosted and used in pasta dishes, for caprese salad, topping your favorite proteins, etc. all year long!