Anyone else a huge fan of pesto? Honestly I would put it on everything if allowed to. Being lactose intolerant means that store bought pesto or even restaurant pesto is a no go for me, unless its vegan. There are lots of ways to make pesto cheese free and cow dairy free. I actually really love to use hard sheep cheeses in my pesto such as Pecorino Romano. This way you still get the saltiness and the flavor from the cheese but not the terrible belly ache from the cow dairy.
I made this recipe to put on green beans but really it can be used on pastas, pizzas, salads, potatoes, you name it. When making it with green beans, I recommend steaming and then chilling the green beans before you add the pesto. The pesto sticks easier when it is cold.
Prep Time: 10 minutes
Servings: Makes about 1 ½ cups
3 oz basil
½ cup walnut pieces
1/3 cup finely grated Pecorino Romano
1/3 cup olive oil
2-3 small garlic cloves
2/3 teaspoon salt
¼ teaspoon pepper
Juice from half a lemon
- Put half the basil, all the cheese, walnuts, olive oil, garlic, salt and pepper into blender or food processor and blend.
- Scrape down the sides of the blender/food processor and then add the rest of the basil and the lemon juice.
- Blend until a creamy consistency with very minuscule chunks of nuts.
- Store in a sealed jar in the fridge for up to a week or in the freezer for up to 2 months.
Pesto Green Beans
Steam fresh green beans and then place in a colander and run cold water over them. Once slightly chilled place in a bowl and coat in ¼ cup pesto.