Thursday, July 11, 2013

Lemon Basil Pesto (Nut-Free & Gluten-Free)


This is the time of year for PESTO!  Basil is growing like crazy with the hot weather we’ve been having here (weeks of over 100 degrees).  

I love pesto, in fact I love to eat it by the spoonful.  It’s delicious alone, on sandwiches, on pasta, on eggs, on grilled veggies …

This is my favorite version that I’ve been making for many years.  It’s nut-free and has the added freshness of lemon. 

Enjoy!

Lemon Basil Pesto (Nut-Free & Gluten-Free)


Equipment: Microplane Rasp Zester or Standing Grater/Zester, Food Processor



·      2 cups fresh basil leaves (1 large bunch basil, stems removed)

·      2-3 fresh garlic cloves, peeled and sliced

·      Zest of 1 lemon
·      Juice of 1 lemon (about ¼ cup)
·      3 tablespoons organic extra virgin olive oil
·      6 ounces raw parmesan cheese, cut into chunks
·      ½ teaspoon Celtic sea salt (See Resources)

1.    Wash and prep basil, remove stems.  Wash lemon and peel garlic cloves. 

2.   Assemble food processor – add basil leaves, sliced garlic, lemon zest, lemon juice, olive oil, parmesan cheese and sea salt.*  Pulse until combined and smooth.





3.   Taste for desired saltiness.  Add more salt if needed.



4.   Store in refrigerator until ready to use. 






Yield: About ½ cup



Storage: Keeps well in the refrigerator for 3 days.  


*Note: If you prefer a thinner pesto, you can add another tablespoon of extra virgin olive oil or if you're serving this on pasta, you can add a little amount of the cooking water to the pesto.  

This post is part of Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth & Soul Hop @ Premeditated Leftovers, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Simple Lives Thursday @ My Humble Kitchen.

15 comments:

  1. Hmmm, yummy this looks so good! I love pesto too but I've never tried making it myself.

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    1. Thanks Debbie. I hope you get to make some.

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  2. Nice Blog..thanks for the awesome recipe!

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  3. I planted basil in my garden this year, so I will try your recipe beings my leaves are about ready to harvest. I've heard you can freeze it in ice-cube trays. I have a link-up party going on if you are interested in sharing it.
    http://www.glutenfreeyummy.com/alive-thrive-thursday-7-18/

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    1. Thank you, I'm slow on linking up this week, but I'd love to, if not this week, next.

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  4. We're "neighbors" on the Hearth and Soul Hop today. This pesto looks delicious! I'll be trying it. :-)

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    1. I just now saw this, I don't know how I missed it. Thanks! I'll have to check yours out too :)

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  5. Your pesto looks delicious! I love the idea of a nut-free pesto - it's so much more allergy friendly. The lemon would add lovely flavour too. I've featured this post in my Hearth and Soul post this week. Thank you for sharing it with the hop.

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  6. I have lemon basil growing in our garden and I'm curious, can I use this and not add the lemon but add water instead?
    Thanks,
    Laurrianne

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    1. This comment has been removed by the author.

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    2. I have never done that, so I have no idea. But I think removing the lemon juice would take a lot of the flavor away from the pesto. I'm sure it would still be fine with the lemon basil and lemon juice.

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    3. Hope that helped some. Take care.

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