I adore pesto sauce and nothing is better than fresh pesto. I always have an abundance of basil during the summer and a lot goes into making pesto. With basil, garlic, and olive oil how can you go wrong? My daughter has a nut allergy so we try to keep them out of the house. She also isn’t a fan of tomato sauce, so she does the typical kid thing of butter and Parmesan cheese on her pasta. I wanted to introduce her to pesto since she loves watching me cook with garlic and basil. While she likes eating my pasta with pesto on it, I haven’t made her a convert yet!

I can’t believe I haven’t shared this recipe with you before. When I was going back and forth tweeting someone about pesto and the fact that a restaurant used walnuts in it I realized I couldn’t refer her to my recipe because it wasn’t up here. So, I grabbed some basil at the store and made up a quick batch. It takes just a few minutes and you really will love the incredible taste!

If you want to add nuts, simply add 4 tablespoons of pine nuts with the rest of the ingredients, before adding the olive oil.

Nut Free Pesto Sauce

Ingredients

• 1 1/3 cup loosely packed basil leaves
• 3 large garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 2/3 cup freshly grated Parmesan cheese
• 2/3 cup extra-virgin olive oil

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In a food processor, add basil, garlic, salt, pepper, and cheese and pulse until chopped. With the food processor on, slowly pour the olive oil into the food processor. Allow to blend a few seconds after you have poured the last bit of olive oil in and then stop.

Makes 1 cup. Keep refrigerated for one week.

Adapted from Sugar-Free Mom