Fermented Nut-Free Pesto (+3 recipes) | Traditional Cooking School
Ahhhh, pesto. It's so simple, yet adds such complexity to hot or cold dishes. It has so few ingredients and takes so little time to make. In the case of this pe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at traditionalcookingschool.com.
Ingredients
- 2 cups basil leaves (organic, packed )
- 1 cup Parmesan cheese (grated)
- 3 cloves garlic
- 1/4 cup lemon juice (approximately 1 lemon)
- 1/2 cup extra virgin olive oil
- sea salt (to taste)
- pepper (to taste)
- 2 tablespoons liquid whey (or veggie starter culture*)
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