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Allergy Safe Recipes

Nut-free Pesto Sauce


By Simon Clarke

Makes: 6 servings
Free of: Gluten and all top allergens


  • 1 bunch fresh arugula, washed
  • 2 cups (475 mL) fresh basil leaves, washed
  • ½ cup (125 mL) Vegan parmesan cheese alternative (such as Go Veggie)
  • 1 cup (250 mL) olive oil
  • Salt and pepper to taste


1. Combine all ingredients in a blender or food processor until smooth.

2. Toss pesto with cooked linguine or gluten-free rice noodles and enjoy.


First published in Allergic Living magazine. To order that issue or to subscribe, click here.

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