I bumped this pesto up to the top of my “recipes to post” list because I wanted to share it before everybody’s fresh basil dries out.
My family and I are seriously obsessed with this pesto and have been putting it on everything (my favorites so far is pairing it with hamburgers, chicken, and salmon)
And my friend who’s allergic to nuts has even been able to enjoy it because there’s no nuts involved! (Nut-free also means it’s more readily-available to make since we don’t always have containers of raw nuts around the house).
To give it extra volume, I add a spear of broccoli to the mix. No fears though! The broccoli goes completely undetected, providing you still with a basil-pesto taste 🙂
1 spear of broccoli florets (thick stems discarded)
2/3 cup fresh basil, loosely packed
1 handful of fresh spinach (optional)
1/4 cup olive oil
2 tbsp lemon juice
2 large garlic cloves
1 tsp salt
Place broccoli florets into a pot of boiling water for 5 minutes. Drain and place in a bowl of cold water to another 5 minutes. Drain out the water again and transfer florets to a food processor. Add rest of ingredients and process until smooth. Place in the fridge for at least 1 hour to allow pesto to cool and for flavors to set. Serve!