Nut-free Pesto

My nut allergy counts out pesto, so I was thrilled to find a recipe that doesn't use nuts! And without the nuts and with no added cheese, it's lower in fat than the standard version, too :-)

Makes: A jar full

Takes: 5 minutes

Ingredients

1 can white beans (eg cannellini or haricot) - about 200g

1 clove garlic or 1 tsp garlic puree

60g fresh basil leaves (see notes below)

1/2 tsp salt

100 ml olive oil

black pepper

Method

1. Drain and rinse the beans and put into a food processor with all the other ingredients.
2. Process until smooth, decant into a jar and store in the fridge.

Notes: I have no idea how much basil weighs 60g. I buy a pot of 'growing basil' from the supermarket and use all the leaves from that (and a bit of stalk usually goes in too!) and that seems to work fine.

This keeps in the fridge for a few days. Try not to push it to the back of the fridge and forget about it though as it goes a strange colour after a couple of weeks or so...