Gluten-Free Pesto

1. 1

   Whiz the basil with the olive oil, pine nuts, and garlic in a food processor or pound using a pestle and mortar.

2. 2

   Transfer to a bowl and fold in the finely shredded Parmesan cheese.

3. 3

   Taste and season.

4. 4

   Serve with pasta, goat cheese, tomato, and mozzarella.

5. 5

   Pesto is great in salads or sprinkled over omelets or frittata.

6. 6

   It keeps for weeks, covered with a layer of olive oil in a jar in the refrigerator, and also freezes well, but for best results dont add the shredded Parmesan until it has defrosted.

7. 7

   Freeze in small batches for convenience.

8. 8

   Basil leaves also freeze very well; they wont be great for pesto but can be used in soups and vegetable stews to add a summer zing.

* Per serving · 4 servings · Values may vary.

No additional tips available.