MMM...PESTO

          As someone who loves sauces, pastas, and pesto; My Girl" "...he can't see without his glasses!" bit, but I survived with a couple of Benadryl pills to hold me over. The reaction however did look more or less like Will Smith's character from the movie "Hitch".
I had to forgo my love for pesto temporarily because of a recent nut allergy. All nuts in fact! It started with a simple dinner out and resulted in me breaking out in hives. HIVES! Thankfully it was nothing like "

        A year goes by and I had to adapt to not mistakenly eating trail mixes or granola bars that had nuts in it. I could no longer eat peanut butter, which was okay because my love for Biscoff Cookie Butter had soared to new heights (until the tragedy of finding out I broke out into gives with that as well).
Needless to say it was time to reevaluate my life. I can say that I do not have a bad reaction to traces of nuts, nuts processed in the same factory as the bread or cookies I eat. I do not and have not gone into anaphylaxis, but have a prescription inhaler and epi-pen per allergist request.

          Now that you have the run down on how the nut allergy came to be, you can follow me on my meager photo journey of how I plan on tackling my new found allergies of gluten, dairy, nuts, and pretty much every outdoor allergen that gives us oxygen.
Anyways, I had realized that I hadn't had pesto in some time and missed the pesto I ate when I was in Italy, and that part made me nostalgic because (for now) I won't be able to taste that taste again.

       I didn't have a food processor so my blender was of handy use. I hand chopped the fresh basil and placed that in the blender first, then the olive oil, the crushed garlic, and the lemon juice. I didn't have any parmesan cheese, so I used goat cheese instead.
I know, not at all dairy free, but boy did it taste good!
The only thing I can think of that I wished tasted different was the rice and corn flour pasta. I cooked it al dente, but it had a little bit of a gritty after taste, perhaps there is a different way to cook it.
If you have any suggestions to add to help me along on this journey go ahead and send me an email.

Pasta: GF Barilla
Basil: Ever Summer
EVOO: any brand will do