At the beginning of the past two summers, we planted a little spice container garden on the back patio. This year, we planted a lot of basil, thyme, and rosemary. We thought we had bought mint that we could eat, but discovered we actually bought catnip! That is supposed to keep the mosquitos away, but I’m not sure that it actually worked.
As the summer has progressed, the basil was very happy in it’s pots. In fact, it grew so well that I had trouble keeping up with using it. I was watering the plants, trying to figure out what to use all this basil for, and of course, pesto sauce came to mind. It is a great way to use a lot of fresh basil. Traditional basil recipe calls for parmesan cheese. I honestly don’t think it’s necessary for the pesto to still be tasty. This pesto recipe only has six ingredients and the most labor-intensive part of the preparation is peeling the garlic. If you feel the pesto is a bit too garlicky, then feel free to use less garlic.
Pesto sauce is super versatile. You can use it as a sauce over gluten-free pasta or zucchini noodles, slather it on chicken, use it in place of tomato sauce when making pizza, make pesto bruschetta (on gluten-free bread, of course), toss it with grilled shrimp, or top it on a light white fish. For those that live in cold weather states and can’t get fresh basil year round, you can even freeze pesto in ice cube trays and have fresh pesto year round.
Author: The Food Allergy Foodie
Prep Time: 15 minutes
8 garlic cloves, peeled
2 cups of fresh basil leaves, washed
½ cup of roasted pine nuts
1 teaspoon Kosher or sea salt
½ teaspoon black pepper
1 cup olive oil