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Nut-Free Pesto

5/29/2014

1 Comment

 
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One might write off pesto all together without the possibility of using nuts, but where's the joy in that? And when your grandma has a corner of her front yard growing several varieties of fragrant basil knee-high, who am I to stop you, in your best tutu, from picking as many stalks as you can carry, and using the garden hose to rinse it all off, while you munch away on the doorstep as if this were the way pesto had always been made. Indeed, the only way it should always be made.

Here is the super simple summer recipe we put together for this dish:
  • One toddler's arms full of fresh basil, as many varieties as you can find (we like purple thai basil as a special treat), rinsed, torn and chopped quickly in a blender with a pinch of salt, pepper, a half cup of percorino romano and / or parmigiano reggiano cheese, and a steady drizzle of olive oil as you blend (about half a cup).
  • One pound of your favorite pasta, cooked al dente in salted boiling water
  • One pint boiled and quartered small new potatoes
  • 1/2 pound blanched haricots verts
Drain pasta reserving one cup of cooking liquid, then toss with the basil pesto, potatoes and haricots.
Add reserved pasta water slowly to help blend all the flavors together and add a dash of delicious moisture back to the dish.
Top with torn thin strands of prosciutto or additional cheese and serve.
(NB: A refreshing glass of rose, or a crisp, cold white wine for the adult chefs and a gentle sea breeze make this dish even more memorable and fully reminiscent of its' Mediterranean roots. I strongly suggest you go the whole nine yards on this one if you can.)

1 Comment
heidiswindells
7/4/2014 01:03:15 am

DELICIOUS.....DO YOU DO HOME DELIVERY????!!!

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    About the Author

    When our daughter was diagnosed with multiple severe food allergies in infancy, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, is that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention and care on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a far more varied and healthier diet than before. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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