My cousin's step son is anaphylactically allergic to nuts. Fortunately, he can have sunflower seeds, which is technically not a nut. Plus (added bonus!) sunflower seeds are much cheaper than pine nuts - by a long shot!! (the same amount of seeds would have cost at least $20!)
Here is the recipe she gave to me - since I was just handed a huge bag of organic basil leaves and and recently bought a bag of already peeled garlic cloves for $1 at the local farmers market!
PESTO
2 cups of fresh basil leaves: Packed
1/2 cup freshly grated Parmesan cheese
2/3 cup extra virgin olive oil
2/3 cup roasted unsalted sunflower seeds
2 garlic cloves (I used 4 because I have so many and I love garlic!)
Place all the ingredients in a food processor and pulse until finely chopped and well combined. Do not puree. To store pesto : place in a jar, top with a skim of olive oil, tightly seal and refrigerate for up to 2 weeks.
I put mine in small snack size zip lock baggies - approximately 3 tbsp in each and then put into a large freezer bag or container. You can also put them into ice cube trays and freeze and throw into a glass storage container for the freezer.
When you thaw to use, just add a touch more olive oil. A little pesto goes a long way. It's great added to pasta, or spread on french or Italian bread, and even instead of a tomato paste on a pizza!
It only took me a 1/2 hour (on my work break at home!) to make it!! Easy!!
Free bag of fresh basil leaves!
I bought the mini food processor for only $6. Good investment!
I still have to add the parmesan....oops! forgot it!
It tastes sooooo good! Best of all, it only cost me $10 for the whole batch! If I were to have bought it......it would have definitely come to at least $40 pre-made. And I definitely wouldn't be able to feed the store-bought pesto to anyone with a nut allergy!
Bon Appetit!