August is almost here, and as promised I’m bringing back the monthly challenge. I thought I would go with a pretty easy one this month, and definitely one that doesn’t use the oven. Pesto is naturally gluten-free so you don’t have to worry about any substitutions.
Traditional pesto includes basil, garlic, pine nuts, olive oil, salt & pepper, and Parmesan, but many other types of pesto can be made. It is also traditionally served with pasta, but if you have other ways of eating it, I’d love to hear about it.
- Macadamia nuts
- Crushed red pepper
- Cayenne pepper
A food processor works best for making pesto, but a blender can work too. Place everything but the olive oil in the processor and process until finely chopped. Keep the processor running and slowly add the oil until well blended.
The Challenge: Create a pesto (with old or new ingredients), write about it, then link to your post as part of Gluten-Free Wednesdays. If you don’t have a blog, feel free to email your recipe to me.