Jill's Nut-Free Pesto

Jill's Nut-Free Pesto

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Italian Recipes : Other

One of the best Christmas gifts I ever received was an indoor herb garden from my kids. They knew how much I love cooking, and this little garden was the perfect way to bring fresh flavours into my kitchen all year round. Before I knew it, my basil was thriving—so much so that I needed to find a way to use it all!

Since nut allergies are a concern in our home, I searched for a pesto recipe that would be safe for everyone to enjoy. After some trial and error, I found a great base recipe and made a few tweaks to suit my own taste. The result? A vibrant, fresh, and flavourful basil pesto that has become a staple in my kitchen.

What I love most about pesto is its versatility. Of course, it's perfect tossed with pasta, but it also makes an incredible sauce for pizza, a flavourful spread for sandwiches, a dip for vegetables, or even a topping for grilled meats and fish. It's the kind of recipe that proves the best meals come from simple, fresh ingredients—especially when they’re homegrown with love.

Total Time

10 minutes

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

14-16 cubes

Ingredients for
Jill's Nut-Free Pesto

2 cups fresh basil (fairly tightly packed)
3/4 cup extra virgin olive oil
3/4 cup grated Pecorino Romano cheese
1/4 cup roasted and salted sunflower seeds
1/4 tsp Himalayan salt
1/8 tsp black pepper
3 cloves garlic

How to Make
Jill's Nut-Free Pesto

Put all ingredients into a food processor or blender and pulse until to correct consistency.
Spoon pesto into ice cube trays.
Freeze until solid.
Once frozen, transfer the pesto cubes to a freezer-safe bag or container.

Notes

Fresh pesto will stay good in an airtight container in the refrigerator for 3 - 5 days and for several months in the freezer. Some recipes suggest not adding the cheese or garlic until after freezing for ultimate flavour and freshness. I freeze it all together for convenience. Some sites suggest that you put a very thin layer of olive oil on top of the pesto in the ice cube tray. This is supposed to prevent the pesto from turning dark due to oxidization.