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Nut-Free Pesto

I'm a nut-allergy sufferer, but really like basil, so I had to come up with a decent alternative to pine nuts. Breadcrumbs work quite well for me, and serve the added advantage of mopping up any surplus olive oil.

Ingredients (per person)

  • One large handful fresh basil
  • One small garlic clove
  • ½oz - 12½g - of fresh Parmigiano Reggianno, grated1
  • ½oz -12½g - of fresh breadcrumbs
  • A good drizzle of Extra Virgin Olive Oil

What To Do

Stick it all in a blender and press the button. Easy, huh?

If you fancy some variety, it's quite nice to finely chop the basil and stir in the other ingredients for a coarser texture.

Serve stirred into pasta, with fresh fish (swordfish complements it exceptionally well), on top of steak or with a pork chop that has been marinated in lemon and grilled.

Next Week: Odo's Favourite Pork and Cabbage

The Recipe

Archive

Master B

08.04.04 Front Page

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1This keeps virtually forever in the fridge, so I can really advise buying fresh, rather than that nasty stuff that comes in tubs.

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