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How to Make a Nut Free Basil Pesto

This Nut Free Pesto is the perfect condiment to brighten up any dish. It’s also a great way to use up the overabundance of basil at the end of the season to put up for winter!

Ingredients

Scale
  • 2 cups packed basil
  • 2 cups packed baby kale
  • 1/3 cup parmigiano reggiano, grated
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • Salt to taste
  • ¼ cup olive oil
  • hot water, as needed

Instructions

  1. Add all of the ingredients except the olive oil to a food processor or a high speed blender. Pulse until finely chopped. With the motor running, drizzle in the olive oil. If needed you can add in a tablespoon of hot water as needed to make a smooth pesto. Taste and adjust seasoning.
  2. Use immediately or store for up to 1 week in a tightly sealed container.

Notes

You can replace the kale with equal portions basil for a basil only pesto.

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