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I LOVE pesto. It is one of my favorite sauces. It is fresh and garlicky and good on pretty much anything. Yet all of the recipes I find for it have cheese. Will’s family makes their own and stock piles it in their freezer. All filled with cheese. And it’s not basil season, so I can’t just ask them to make me some without. I really wanted pesto, though, so I finally decided to make my own. I used spinach in this batch, with a small amount of fresh basil for taste. You could do all spinach, use cilantro, more basil, whatever you want for the greens.
Yes, pine nuts are elimination diet safe!
- Place ingredients except oil in a food processor. Blend the ingredients until they well combined, but still coarse.
- Slowly add the oil, pulsing the mixture as you go. You want a smooth paste that isn’t too oily; only use the amount of oil needed to achieve this. One of my biggest food pet peeves is pesto that is too oily.
- Store in an air tight container in the refrigerator for a week or freeze.
- Enjoy on whatever you want, from meat to grains to vegetables. I had mine with spaghetti squash and ground pepper. Very good! I had never had spaghetti squash before, and I don’t normally like squash, so I was quite pleased that I loved it. Click here for a good tutorial on cooking spaghetti squash
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