Does anyone in this group have a good recipe for Pesto without Pine Nuts or Walnuts?

[Paper Roses]

I have a small but great crop of basil this year. I have dried it every year but have never used all of my stash. I have also frozen the basil. This year I would like to try and make pesto that I could freeze in portions for one person.
Since allergies prevent me from using any recipe with nuts(also pine allergies), I can't seem to find anything on line that I could use.
Any recipe without nuts of any kind in your recipe box?

Although I will wait a few weeks before frost to pull the plants, I think my little crop would yield about 8 cups of leaves.
Thanks for any help.
PR

[NRaleighLiberal]

1. we don't even use the nuts or cheese anymore...

just put basil leaves in the food processor and add olive oil until it forms a paste - we then freeze it in brownie pans and cut it into cubes which we store in zip top freezer bags. That way we can either use it as is to season soups or sauces, or add the cheese and some minced garlic if we want more of that flavoring.

Stores that way for a year or more!

[flamin lib]

2. pesto w/o nuts is called pestu

Its my favorite way of preserving the summer crop of basil. Basil leaves, garlic, parm and olive oil. Blend to a paste and freeze in ice cube trays. Sorry, I never measure anything and it never tastes exactly the same but it makes a great addition to soups and other recipes.

[alfie]

3. I use sunflower seeds

I freeze just the leaves so I can choose pesto or just seasoning later.

[japple]

4. My basil has been in overdrive for the past 4 weeks. I made pesto with basil, EVOO,

walnuts and garlic, but you could easily leave out the walnuts. I think I did put lemon juice in to help it keep that bright green color. I froze it in baby food jars.

[Warpy]

5. French sauce pistou

http://www.epicurious.com/recipes/food/views/Pistou-101631

A lot of folks out there are allergic to tree nuts. This is the pefect sub.

[trof]

6. For a nutricious kick...Spinach!

Half spinach, half basil, or even all spinach.