Pesto: Nut-free and Fermented + 3 Recipes

source: http://gnowfglins.com/2014/04/09/pesto-nut-free-and-fermented-3-recipes/

Ahhhh, pesto. It’s so simple, yet adds such complexity to hot or cold dishes. It has so few ingredients and takes so little time to make. In the case of this pesto, it’s nut-free and also packs a powerful probiotic punch.

Nuts in general, but especially pine nuts — the type traditionally used for pesto — are really expensive. Just one cup of organic pine nuts is going to set you back at least $10! I don’t know about you, but I can’t spend that kind of money on pine nuts! Some allergy-free recipes call for walnuts instead of pine nuts, but walnuts are also pricey. Besides, there are lots of people can’t have nuts at all. No one should have to live a life without pesto! 

Now, you probably noticed that this is a fermented recipe, and while you may think this is for probiotic purposes, it’s actually more for preservation. Most of the time, pesto is mixed into hot pasta, which may lessen the potency of the probiotics anyway. But because pesto has a tendency to spoil rather quickly, adding some beneficial bacteria to the mix really helps keep it fresh longer.

I’d say this pesto will last four to six weeks in your fridge. Also, if you find you have basil coming out your ears during peak gardening season, pesto is an easy way to preserve your harvest. Off the plant, basil doesn’t last very long, and after a year or so you may find that you simply can’t freeze or dry it anymore. The answer? Pesto, of course!

Since Wardee is rocking it with her Allergy Free Cooking eCourse, here’s a recipe all you nut-free folks can add to your repertoires.

Pesto Recipe

• 2 cups packed basil leaves, preferably organic
• 1 cup grated Parmesan cheese (not powdered)
• 3 cloves garlic
• 1/4 cup lemon juice (approximately 1 lemon)
• 1/2 cup extra virgin olive oil
• salt and pepper to taste
• 2 tablespoons liquid whey or veggie starter culture

Start by separating the basil leaves from the stems, washing them, and packing all of the leaves into a measuring cup. Add them to a food processor or high-powered blender (I used my Blendtec). Next add the cheese, garlic, lemon juice, salt, pepper, and whey. With the blender on low, drizzle the olive oil in slowly. You may need to scrape down the sides a couple of times until it really gets going. Process until smooth and taste. Add more salt, pepper, or any of the other ingredients, if necessary. Transfer to a clean glass jar and close. Leave on your counter or other warm place (out of direct sunlight) for 4 to 6 hours, then refrigerate.

Here’s how easy it is to use pesto: Boil water. Add pasta. Cook. Drain. Add pesto. Stir. Eat. Repeat if needed. If you want to get a little crazy with your pesto use, here are a few ideas that are a little more out-of-the-box.

Grown-Up Grilled Cheese

Take 2 slices of sprouted or sourdough bread — the good, thick kind that stands up to being cooked in a skillet. Slather one side of each slice with some yummy salted butter. Then spread pesto on one or both of the other sides of each slice. Place in a skillet and add sliced mozzarella, fontina, and gouda cheeses to the bread. Toast well on both sides, until cheese is melted.

Pesto Pasta Salad

Cook pasta, such as penne or elbow macaroni, according to package directions. Drain and add a few tablespoons pesto, some sliced olives, sun-dried tomatoes, capers, feta or Parmesan cheese, sliced pepperoncinis, and cubed pepperoni, salami, or chicken. Refrigerate and serve cold.

Italian Quesadilla

Spread butter on one side of sprouted or sourdough tortillas. Spread pesto on the other side. Add mozzarella cheese and other fillings of choice, such as nitrate-free Italian sausage, pepperoni, or hard salami, sliced tomatoes, red onions, mushrooms, bell peppers…get creative! Cook in a medium-high skillet until tortillas are browned and cheese is melted. Cut into wedges and serve with hot, homemade marinara sauce for dipping.