Pesto has got to be one of the easiest, most delicious pasta ideas out there. Unfortunately for a nut-allergic person like me, pesto can be off limits much of the time. In an effort to enjoy pesto safely, I’ve developed a recipe that my whole family can safely enjoy!
There are no nuts or seeds, and it calls for both lemon juice and lemon zest to boost the brightness. The end result is a zesty, satisfying sauce that works deliciously on pasta (and chicken!) and packs beautifully in a lunchbox. With just 7 ingredients, this recipe comes together in the blink of an eye. I love it not only because it’s nut free but also because I can make a giant batch and freeze leftovers.
If you give this a try, drop a comment or tag me and let me know how it goes!
If you’re looking for more lunchbox ideas using pasta, I’ve got you covered.
Just 7 ingredients for this Pesto: fresh basil, garlic, olive oil, Parmesan, lemon juice, lemon zest, nutmeg and salt (with an 8th optional ingredient: fresh cracked pepper). My family loves this with pepper, but they actually prefer to put the pepper on themselves, so I usually leave it out of the recipe.
Place all ingredients into a food processor and this comes together in minutes!
Ready in minutes, bursting with flavor - this recipe is a winner! Just add this to already cooked pasta and you’re done!
1 packed cup fresh basil
1 small garlic clove
1/3 - 1/2 cup olive oil
1/4 cup Parmesan
2 tablespoons lemon juice
1/4 teaspoon lemon zest
Pinch of nutmeg
Salt and pepper to taste.
Place the basil, garlic, 1/3 cup of olive oil and Parmesan into the food processor and process until the basil leaves have begun to break down. Add the lemon juice, zest, nutmeg, salt (start with a 1/4 teaspoon) and pepper. Process to desired consistency, and add oil as needed.
You can freeze leftovers for up to 2 months.