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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

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

Pesto Please - Hold the Cheese

Final notes:

Pesto Please - Hold the Cheese

Jittery Cook Oz Maison Shalom

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