Nut Free Pesto

Basil from the garden

Nut Free Pesto
makes about 1 1/2 cups

2 cups loosely packed basil leaved, washed and dried
3/4 cup Parmesan cheese
2 cloves of garlic
1/2 cup of olive oil
Salt and pepper to taste

1.  Place basil, cheese and garlic in a food processor, blender or bowl (if using an immersion blender)
2.  Blend until a thick paste forms.
3.  Continue to blend and stream in olive oil.
4.  Add salt and pepper to taste.
5.  Add to warm, slightly wet gluten free pasta or use in Pesto Vinaigrette with Antipasto Salad.