Allergy Free Pesto

1. Gently rinse basil leaves and pat dry with a towel. Take care not to damage them as basil can bruise easily.

2. ¾ - 1 cup Olive oil to cover the blades of the blender or food processor you are using.

3. Peel and smash the garlic and add to the blender/processor (approximately 5 “ 6 cloves).

4. Add half of the basil leaves and gently push them down with rubber spatula to connect with oil and garlic near the blades..

5. With the top on the blender/processor pulse once or twice. Verify that basil is being caught by the blades. Keep motor running and slowly drizzle in olive oil and add remaining leaves.

6. It is ok to stop and start if necessary but use pulse first before just running the motor fully.

This recipe is the easiest way to combine garlic and basil and not worry about lactose intolerance or nut allergies as in classic Pesto recipes If you wish to make a more traditional pesto add the same quantity of pine nuts or walnuts as olive oil and ½ the quantity of parmesan cheese as basil leaves.