Tangy Nut-Free Basil Pesto
There aren’t any nuts in our house, or in our kitchen - and the same is true for this pesto. But, that doesn’t mean this pantry staple skimps on any of the flavors. The pesto is herby & garlicky, and it’s mixture of parmesan and feta cheese takes it up a notch. This goes well with pasta, as a base for flatbread pizzas, or by the spoonful. Enjoy!
Ingredients
2 cups basil
1 tablespoon minced garlic
2/3 cup olive oil
Coarse black pepper
Salt to taste
4 tablespoons parmesan cheese
2 tablespoons feta cheese
1 teaspoon lemon juice
Total Time: 10 minutes
Recipe
Wash basil and remove stems. Be sure they are completely dry before using!
In a food processor, combine the basil and 1/3 cup olive oil. Pulse until fully combined.
Then, add garlic, parmesan cheese, and feta cheese into food processor. Continue combining until at your desired consistency. You may need to add more olive oil.
When combined, add salt, pepper and lemon juice to taste, and serve immediately!
**This pesto can be stored in an air-tight jar in the refrigerator, and should last for about two weeks. You can also freeze this pesto and it’ll last for much longer.
