Saturday, February 9, 2013

Allergy free fresh basil pesto recipe

This pesto is thick and has a tangy basil taste. Less or no garlic can be added, the plain goat's cheese switched with feta or (if you have no problem with cow's milk cheese) parmesan and the sunflower seeds can be kept, dropped or replaced with the more traditional pine nuts (if you can have them). From the basic recipe below, tinker until you have the perfect pesto for you.


  • 2 cups fresh basil leaves, packed, stems removed
  • ½ cup plain goat’s cheese or feta
  • ½ cup extra virgin olive oil
  • ⅓ cup sunflower seeds
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Squeeze of lemon (optional)


  • Combine the basil in with the sunflower seeds, pulse a few times in a food processor.
  • Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on.
  • Stop to scrape down the sides of the food processor with a rubber spatula.
  • Add the cheese and pulse again until blended.
  • Add a pinch of salt, some freshly ground black pepper and some lemon to taste.
  • Serve with Orgran corn or corn and rice pasta, over baked potatoes or spread over allergy free bread.

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