Sooo… I have a nut allergy. Even before nut allergies became a social issue in middle schools across America, I was dodging the baked goods in the grocery store and constantly announcing my condition to the waiter in restaurants. However, one Christmas my Aunt made green beans with toasted almonds – unknowingly I grabbed a bean and ate it. My mom was horrified and ready to rush me to the ER on Christmas Eve. But, to everyone’s amazement I was OK. So, I tried another, and then another, and then I had a whole heaping pile!
Apparently, and according to my Allergist, I’m actually only allergic to some nuts. Almonds, macadamia nuts, hazelnuts (hello Nutella!) are all fine for me to enjoy. Unfortunately though, pine nuts will lay me out. This means I was never able to enjoy the garlic-y goodness of pesto.
So, as an homage to the green dream I made my own nut-free version, and I have to say… it’s (probably) better than the real thing!
Nut Free Pesto
Print RecipeIngredients
- 2 cups basil
- 3 garlic cloves
- 2 tbsp pumpkin seeds
- 1/4 cup olive oil
Instructions
Combine basil, garlic and pumpkin seeds in a food processor and blend until finely minced
While the food processor blends, slowly pour in the olive oil
The best part about this pesto is that it’s totally freezable, which means you can use it on anything. My fave is just some simple zoodles or as a sauce on pizza.
xo,
L
