We all have that friend–the one who isn’t eating dairy, either because she’s kosher, vegan, raw, anti-cancer or lactose intolerant. Pesto Please – Hold the Cheese will satisfy any or of the above and will satisfy cheese lovers, too, because it’s so scrumptious. Eat it on whatever: pasta, sandwiches, veggies, soup, bread. I slathered it over crunchy, lightly steamed cauliflower, grilled fish and new potatoes. Yes my breath smelled like garlic, but so did everyone else’s—and that’s a good thing.
Pesto Please – Hold the Cheese
- 4-6 c stemmed herbs: cilantro, parsley, basil, mint
- 1 c nuts: walnuts, pine nuts
- 2 cloves garlic
- 2 T lemon juice
- 1/2 c really good quality olive oil
- sea salt and freshly ground black pepper
Combine the herbs, nuts, lemon and garlic in a processor and process until coarsely chopped. Slowly add olive oil as you pulse the processor. Add a little water, if you need it for the texture. It can be thicker for spreading or thinner as a sauce. Season with salt and black pepper. Refrigerate, covered. Freezes well. Makes 2 cups.
Pesto Please – Hold the Cheese Print Ready Recipe
Final notes:
- Contest Alert: To win a Sublime Flavors Olive Oil-Spice Blend Gift Set (value $45), send [email protected] your favourite recipes for sharing on the JC blog. Draw is on June 9, 2013.
- Contact [email protected] by phone, 514-951-5558, web or on FB to order olive oil, spice mixtures and outstanding balsamic vinegar for great tasting pestos, salads and main dishes.
- Thanks to Harriet Sugar Miller of Eat and Beat Cancer for guiding this healthy, tasty pesto recipe.
- Best Mother’s Day present! Adrianne’s art work is in the NADA New York Art Fair! NADA NYC is dedicated to showcasing new art, and to celebrating the rising talents from around the globe.
- Hey everybody! It’s the Countdown to OZ! Buy your tickets now for the May 23rd event of the season. Hope to see you there.
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I just cut up some organic Lebanese cukes and went wild mopping up this pesto. Yum! I also, at JC’s suggestion, mixed it with some onions and canned salmon. Another yum! Can you smell my breath?
Glad you like the vegan pesto Harriet. It is a subtle difference from the usual recipe. I also find that it’s easy to keep eating and eating.
This looks delicious Holly! Definitely going to give it a try!
Thanks Caroline! The herb mix is open to interpretation. I used mostly cilantro and parsley, with a good handful each of mint and basil. It tastes better and better after it sits in the fridge to blend for a while. Happy Mother’s Day!!
Thanks for Oz plug!
physioshelleyalper.com
Love how you use “really good quality” olive oil in your cooking! I’ll have to pass this recipe along to my good friend who avoids dairy, but loves pesto! Thank you!
I am one of those friends and appreciate this recipe. I think I’ll have a container of this in my fridge ready for slathering on grilled meats, grilled veggies and wraps. Wow I wonder if it would marry hummus in a pita?
For sure! It would marry hummus, salmon salad, egg in any shape or form. It’s a versatile, healthy flavour booster. It keeps well in the fridge or freezer too.
Are your measurements for loosely or tightly packed herbs?
Either way is fine! Pesto is super forgiving.