This simple recipe for Nut Free Basil Pesto Sauce can be made in 5 minutes and is perfect when paired with pizza, pasta, chicken, vegetables, fish, or as a spread for sandwiches.
Not only is this Nut Free Basil Pesto Sauce easy to prepare, but ocelo™ No-Scratch Scrub Sponges make clean up a breeze, too! I’m the first to admit that I’m not a fan of kitchen clean up, but after finding these ocelo™ No-Scratch Scrub Sponges at Target, my outlook has changed! I can’t believe how easy clean up is with ocelo™ No-Scratch Scrub Sponges. They are gentle enough to clean delicate surfaces without scratching and cleaning is fun with the fresh, bright non-printed sponges. You can find the 2- and 4-pack options in the Home Section. Print out this great coupon so you can save $0.50 off one ocelo™ Scrub Sponge Multi-pack
Before I talk more about how easy clean up is with ocelo™ no-scratch scrub sponges, I want to share the simple Nut Free Basil Pesto Sauce recipe with you. I use fresh basil and parsley from my garden, minced garlic, parmesan cheese, lemon juice, salt, pepper, and olive oil. I promise, you won’t miss the nuts at all. And, no nuts means less calories, too!
I decided to make a nut free basil pesto because my garden is getting out of control. I have so much basil and parsley growing, that making a pesto sauce was a no brainer. I like to add parsley to my pesto sauces because it adds a layer of freshness to the sauce that wouldn’t otherwise be there.
Tip: Harvest your basil from the top of plant down. Don’t wait too long, or your basil plant will begin to flower. If you let the flowers bloom, your basil plant will die. They’re annuals – so you’ll only get one season out of them, make it a good one!
Before making the nut free basil pesto sauce, it’s important to wash the parsley and basil leaves well. I like to soak mine in a bowl of cold water.
Once the leaves free of dirt and debris, I wrap them in a kitchen towel to absorb the excess water.
Place all of your ingredients, except for the olive oil, into a food processor. You can use a blender, too. Blend for a little less than a minute, scraping the sides if necessary.
Turn the food processor back on, and begin to drizzle in the olive oil. Process until smooth.
Store in a covered jar in the refrigerator for up to two weeks, though around here it doesn’t last that long! Want a thinner basil pesto sauce? Simply add a bit more olive oil. No Parmesan cheese on hand? Substitute asiago or romano, both of those cheeses have a similar “nutty” flavor profile to Parmsean.
Cleaning up the dishes that were dirtied while making the nut free basil pesto sauce is a breeze thanks to ocelo™ no-scratch scrub sponges.
I like the shape of the sponge, too. It makes it easy to grip while cleaning awkwardly shaped items, like the bowl of a food processor.
Now that you know using ocelo™ no-scratch scrub sponges makes clean up a breeze, what recipe are you looking to tackle in your kitchen?
- 2 cups fresh basil
- 1/4 cup fresh parsley
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/3 cup Parmesan cheese, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup olive oil
- Wash basil and parsley leaves in cold water, roll in kitchen towel to dry.
- Place basil, parsley, garlic, lemon juice, Parmesan cheese, salt, and black pepper in the bowl of a food processor, process for 30 seconds.
- Scrape sides of bowl, if necessary.
- Slowly pour in olive oil while food processor is running. Process until smooth.
- Store in a jar in the refrigerator for up to 2 weeks.