Pesto Without Nuts

My boyfriend is allergic to nuts, so I had to figure out how to make pesto without the pine nuts. This one is so good that you won't even miss them. :)

It'll take about five minutes to make. It also makes enough pesto for two 16 oz packages of pasta, so it's cheap too!

• 1/3 cup parmesan (my container had a weight of 2.5 oz)
• 1 bunch basil
• 1/2 cup olive oil (start with 1/4 cup and work your way up)
• 3 cloves garlic
• 1-2 tsp lemon juice
• salt and pepper to taste

Pull all the leaves off your basil stems and roughly chop your garlic.

Chopping the garlic is not entirely necessary, but I like to give it a head start so there's no large pieces left.

Put the basil, cheese, and garlic in your food processor. Set the speed to low and drizzle in your olive oil. Start with 1/4 cup, check the consistency, and add more if you like.

I normally add the full 1/2 cup, because I like my pesto to be more runny. :)

Scrape down the sides and add a generous pinch of salt, some pepper, and a bit of lemon juice. Pulse this together and taste. Keep adding and pulsing until you like the way it tastes. :)

And now you're done. Easy, right?

This recipe makes about a cup, and 1/2 cup is enough to cover a big pot of pasta - so you'll have a good amount left over. It freezes very well - you can either freeze it in one lump, or freeze it in an ice cube tray.