Allergy Kitchen


bulk cooking, recipes, sides | December 26, 2015 | By

Whether it's a summer harvest, fresh basil from the farmers market, or in our case from our occasional hydroponics harvest, this is a delicious way to keep your basil ready to use at your fingertips throughout the year.
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  1. 2 cloves of fresh garlic
  2. 8 cups fresh basil, packed
  3. 1/4 cup almond butter
  4. 1 cup olive oil
  5. 3 teaspoons sea salt
  6. Juice from one lemon (optional)
  1. In a food processor, mince garlic first. And basil in portions and process until combined. Add remaining ingredients and process until very smooth, scraping sides as needed.
  2. Makes about 2 cups pesto. Freeze in 1/4 cup portions (or 4 tablespoons). Also freezes well in 1 tablespoon portions in ice cube trays.
  3. When ready to use, boil 8 ounces of pasta and mix with 1/4 cup (4 tablespoons) thawed pesto.
Allergy Kitchen


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