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5 Minute Nut Free Pesto

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Remember a few weeks ago when I shared that delicious homemade restaurant style pizza dough? Well this is the next piece of the puzzle, a delicious Nut Free Pesto to top that dough with. But pizza isn’t the only thing you can use this delicious pesto for, it would also be perfect for a grilled cheese sandwich or your favorite pasta dish.

Nut Free Pesto // Life Anchored

Getting start is easy and in just a few minutes you are going to have an amazing pesto sauce.

Nut Free Pesto // Life Anchored

Remove the woody part of the stems on the basil and parsley.

Add all ingredients into a blender.

Nut Free Pesto // Life Anchored

Cover the blender and set on low (or blend) option. Blend until smooth.

Nut Free Pesto // Life Anchored

Note* Start with ½ cup olive oil, you may need a little more. I like my pesto thin for pizza, but thicker for a dip. So if really is personal preference and what you may be using it for.

Use immediately or store in an air tight container in the refrigerator for 1 week.

5 Minute Nut Free Pesto
2016-02-12 05:08:44
Yields 1
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970 calories
3 g
0 g
108 g
1 g
15 g
135 g
2363 g
1 g
0 g
90 g
Nutrition Facts
Serving Size
135g
Yields
1
Amount Per Serving
Calories 970
Calories from Fat 956
% Daily Value *
Total Fat 108g
166%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 79g
Cholesterol 0mg
0%
Sodium 2363mg
98%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
5%
Sugars 1g
Protein 1g
Vitamin A
5%
Vitamin C
31%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 large bunch of basil (any type)
  2. 1 large bunch of parsley
  3. 1 clove of garlic
  4. ½ cup extra virgin olive oil
  5. 1 teaspoon salt
  6. ½ teaspoon pepper
  7. 1 jalapeno, sliced (optional)
Instructions
  1. Remove the woody part of the stems on the basil and parsley.
  2. Add all ingredients into a blender.
  3. Cover the blender and set on low (or blend) option. Blend until smooth.
Notes
  1. Start with ½ cup olive oil, you may need a little more. I like my pesto thin for pizza, but thicker for a dip. So if really is personal preference and what you may be using it for.
  2. Use immediately or store in an air tight container in the refrigerator for 1 week.
beta
calories
970
fat
108g
protein
1g
carbs
3g
more
Life Anchored https://lifeanchored.com/

Filed Under: Cooking

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Comments

  1. Mistie says

    March 13, 2016 at 7:50 pm

    This looks delicious (beautiful photos too)! I love Pesto, but with my sons tree nut allergy I had given up on having it in the house anytime in the foreseeable future. Oh the Hope this gives! 🙂 Thanks for sharing. I found your recipe at A Bouquet of Talent link party. Pinning!

  2. Lauren @ The Bikini Experiment says

    March 14, 2016 at 7:15 am

    I love pesto! Love the nut free alternative idea. Thanks for sharing!

  3. Audrey says

    March 17, 2016 at 6:12 pm

    I can hardly wait until my basil is grown enough to start making pesto. Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.

  4. Petra @ CrumblesAndKale says

    March 23, 2016 at 1:57 pm

    What a great recipe and so great to have a seed-/nutless option and I can’t wait to try pesto with jalapeno which is one of my favorite things ever. It sounds delicious!

  5. Christine | Mid-Life Croissant says

    March 24, 2016 at 12:43 pm

    So delicious and easy there’s no reason not to have some in your fridge at all times! Basil gets me so excited for summer! Thanks for linking up at #SaucySaturdays.

  6. Frugal Hausfrau says

    March 25, 2016 at 10:37 pm

    Love the jalapeno in this! 🙂 I didn’t get a chance to stop by last week and tell you thanks for linking up with us at Throwback Thursday! I read every post, but commenting takes a bit longer! 🙂

    Mollie

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