Nut-Free Pesto

Name: Nut-Free Pesto
Ingredients: 2 cups loosely packed basil leaves; 1 cup grated Parmesan cheese; 1 cup packed fresh parsley sprigs; 3 tablespoons butter, softened; 2 garlic cloves, halved; 1/4 teaspoon salt; 1/2 cup extra virgin olive oil

7 ingredients

1 steps

Ingredients

2 cups loosely packed basil leaves
1 cup grated Parmesan cheese
1 cup packed fresh parsley sprigs
3 tablespoons butter, softened
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup extra virgin olive oil

Directions

1

Pulse the first six ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.