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About the Recipe
Pesto was one of those things that I thought I'd lost forever when I first got diagnosed with my nut allergy - turns out, there's a super easy alternative from Provence called Pistou that's just as good and doesn't involve any nutty stuff!
I make this in a pestle and mortar, but you can use a food processor if you don't have a pestle and mortar handy - or a sturdy bowl and something to bash with works too, in a pinch.
Pistou can be stored in the fridge in a sealed container for up to a week.
Ingredients
A handful (About 50g) loosely packed fresh basil, rinsed and patted dry, with woody stems chopped off
Up to 50ml extra-virgin olive oil
2 teaspoons fresh lemon juice
4 cloves garlic, crushed or grated
Salt, to taste
Freshly ground black pepper, to taste
Handful of grated parmesan, optional
Handful of breadcrumbs, optional
Preparation
Add half the olive oil, lemon juice, crushed garlic and the basil leaves to a pestle and mortar, and pound gently until turning into a paste, scraping down the sides as needed.
Once it becomes a paste, slowly add the rest of the olive oil, then add the parmesan and/or breadcrumbs (if using) - these soak up any excess oil, and the parmesan adds a layer of nut-free nuttiness while the breadcrumbs add crunch.
Season to taste with salt and pepper.
Serve as a generous dollop over fresh pasta, as a dip for crusty bread - see Hannah's Impatient Bread for how to make yours at home! -or as an accompaniment to fresh greens (e.g. asparagus, broccoli, green beans).