Just about every pesto you find in the supermarket is filled with cashew nuts or pine nuts, therefor a no-go for people with a nut allergy. But not to worry! This recipe is nut-free and absolutely amazing. You can use it for pasta, through an omelet or put a dollop in your soup. And the best thing about it is; there is endive in it to give it a bit of a kick!
Makes about 75ml
1/2 a clove of Garlic
20 gr. Endive (young leaves, preferably home grown)
10-15 gr Basil (just the leaves)
30-50 ml Olive Oil
30 gr. Parmesan Cheese
– Put the garlic, endive and basil in a blender and blend until all the leaves are finely chopped.
– Add the cheese and then the olive oil bit by bit, blend it to a rough paste.
– Taste! Season with salt and pepper and even some lemon juice to taste. If it’s too dry for your liking; just add a bit more olive oil.
Serve it with pasta, bread, fish or chicken. Also very nice as a dipping sauce with the barbecue.
Instead of endive you could also use rocket or spinach.
You can keep it in the fridge for a few days; poor it into a jar and add a little olive oil over the top then put a lid on to keep it airtight.