This recipe makes for an allergen-free, gloriously green pesto pasta sauce. You can of course go the traditional route by making pesto with pine nuts and parmesan.
What You’ll Need
- Large handful basil
- 3 Garlic cloves
- Handful of parsley
- 1 Lemon, juice
- Any pasta of your choice
- Olive oil
- Salt and freshly ground pepper
- 3/4 cup Parmesan – not essential
Using a mezzaluna is really helpful here but a sharp knife and chopping board will work fine.
Start chopping the garlic along with about 1/3 of the basil leaves and parsley. Once that is loosely chopped, add more basil then chop and add more basil. Doing this in sections allows for some of the the leaves to be really finely chopped while others are left larger giving the pesto a lovely texture.
If you like, add some grated parmesan and chop further until you are left with a sort of green cake mixture.
Place the mixture into a bowl and cover with olive oil and set aside.
Place the pasta into a pot of boiling salted water and cook until al dente. Drain and keep some of the pasta water.
Add a few spoons of green pesto through the pasta and serve with fresh basil leaves and a sprinkling of parmesan.