If you're running out of school lunch ideas, add this nut-free pesto to the mix. You can send the kids to school with pesto pasta, pesto potato salad or use this as a spread on sandwiches mixed with a little mayo.
Ready Time: 15 minutes
Ingredients
2 cups loosely packed basil leaves
1 clove garlic
¼ teaspoon salt
½ cup grated Parmesan Reggiano
¼- ½ cup extra virgin olive oil
Method
In a food processor combine the basil, salt and garlic clove and pulse until combined. Add the parmesan and pulse again.
Slowly drizzle in the olive oil while mixing until you reach the desired consistency of the paste. (You might want it thicker for a spread and a bit thinner for pasta.)
If you don’t have a food processor you can try this in a good blender or you can use a mortar and pestle.
Any pesto you don’t use can be stored in the fridge for a couple weeks. Just cover the top of the pesto with a thin layer of olive oil
Sue Riedl