We made this Nut-free Parmesan & Basil Pesto sauce with what we had in the cupboard.
Which was everything that Pesto should have excluding pine nuts; it didn't make a difference to us. Tastes superb!!
Of course, if you have pine nuts in your cupboard then go ahead and add them!
Using a pestle and mortar to grind the ingredients together, is one way.
See our step by step slide show of how we made our pesto below.
However, food blenders or equally a knife will work; to cut up the basil into tiny bits.
Of course, Gia Garlic Puree & grated parmesan are ready to be mixed in; without any chopping.
Try it out with our recent breakfast Italian styled Eggs.
Equally good to use in pasta dishes.
History of Pesto?
Pesto is thought to have originated from the Ancient Romans. They made a paste called Moretum. Which, is created by crushing garlic, salt, cheese, herbs, olive oil and vinegar together.
Our Nut-free parmesan and basil Pesto recipe is very similar to this, with no nuts!?
The best hard cheese to use is Parmigiano Reggiano, otherwise known as, parmesan cheese.
Another equally delicious hard cheese is Pecorino Sardo.
Nowadays Pesto traditionally called Pesto Alla Genovese, contains crushed garlic, pine nuts, salt, basil leaves, parmesan cheese blended with Olive Oil.
How to store Nut-free parmesan and basil Pesto?
Store your Nut-free parmesan and basil pesto in the refrigerator, for up to one week. In an airtight container.
Alternatively, store in small jars/plastic containers in the freezer for 9-12 months. In this case, be sure to defrost it thoroughly before use.
What can you use pesto for?
- Pasta dishes
- Breakfast condiment
- Pizza Topping
- Sandwich filling
- Topping for chips
- Sauce or garnish (add more Olive oil)
- Salad dressing ( add white wine vinegar and more Olive oil)
Nut Free Parmesan & Basil Pesto
Check out our Italian styled Egg Benedict for an example of how to use it!
- 35 g Fresh Basil leaves
- 20 g Parmesan Cheese Grated
- 20 ml Olive Oil
- 1 tsp Gia Garlic Puree or crushed Garlic clove
- Squeeze of lemon
- Chop the basil into small pieces and place into the pestle and mortar with all of the Gia Garlic puree and Parmesan and grind into a paste
- Add the olive oil and blend well to make a thick sauce
- Add a splash of lemon juice if you like and Enjoy !!
Sponsored recipe created for Gia Garlic Puree. Fantastic product's quick and easy to use and speed up the process of making this recipe! Follow this link for further product details https://www.foodmasters.co.uk/gia . Stocked in all UK supermarkets. Use in any dish that calls for crushed garlic!
If you like our Nut-Free Parmesan and Basil pesto why not try our Pesto King Prawn Pasta!!