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Pesto Sans Pine Nuts Recipe

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This recipe for Pesto Sans Pine Nuts is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 cups basil
1-2 cloves garlic (to taste)
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
2 spoonfuls of cream cheese (optional, if you want to calm down the garlic or just have a more creamy pesto)

*These quantities are flexible, and mostly just suggestions. I did a batch with 2 cloves of garlic and it was a lot to handle, so I threw in some extra basil and a couple spoonfuls of cream cheese, and it was heavenly!
Directions:
Directions:
In a food processor (my nutribullet works just fine) pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Add cream cheese (if desired) after olive oil has been added. Store in a sealed container and refrigerate until ready to use or you can freeze to use at a later date.
Personal Notes:
Personal Notes:
Poor Lady Pesto! - Pine nuts are expensive, and aint nobody got cash for that. But I did have a lot of basil, and wanted to find a way to make pesto on a budget. This stiff is even better than the pine nut versions I've tried. Voila!

 

 

 

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