@Common Cooks: Nut-free and Sesame-free Summer Recipes

Millions of Americans suffer food allergies. Peanut and tree nut allergies are among the most common allergies and sesame seed allergies is one of the fastest-growing.  Thanks to ingenious chefs and the internet, folks with these and other common food allergies can enjoy homemade summer recipes that are nut-and-sesame free and delish! This weeks’ Pesto and Hummus recipes provide the perfect example, delivering of the flavor without health-consequences. These recipes require minimal shopping and an even smaller amount of prep time–let your food processor and/or blender do the work!  Ingredients are in-season and available via local harvests, which is even more delicious! 

As always, be sure to read in our Grocery Guru section, listed below, for nearby options to buy fresh, local spinach, garlic and basil!

Nut-Free Pesto

Prep time: 2 minutes

Yield: 8 cups

Ingredients

·         4 cups spinach

·         2 cups basil

·         2 cloves garlic

·         1 tablespoon lemon juice

·         1/4 cup Parmesan cheese

·         1 teaspoon salt

·         1/2 teaspoon black pepper

·         1/3 cup olive oil, plus 1 tablespoon

Required equipment

·         Food processor or blender

·         Mason jar (for storage)

Directions

1.  Place spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper into food processor or blender.
2. Pulse for 10 seconds, then turn up to high speed and slowly stream in the olive oil while the machine is running. Process for 40-50 seconds, or until smooth. Add more olive oil for less concentrated pesto.

Serve pesto mixed with pasta (cold or hot.)  Also can be used as a topping for baked veggies, chicken and seafood, or as a spread for bruschetta. Store remaining pesto in a jar or container in the refrigerator for up to 2 weeks (the pesto also freezes well.) Note: for a thinner pesto , add an extra tablespoon of olive oil.

* Recipe credit: Two Peas & Their Pod.com

Sesame-Free Hummus

Prep time: 2 minutes

Yield: 2 cups

Ingredients

• 1 can garbanzo beans or chickpeas (15 ounces), rinsed and drained
• ¼    cup water
• 1 clove garlic, crushed
• 1 tablespoon fresh lemon juice
• ¼ teaspoon ground cumin
• ½ teaspoon coarse kosher salt
• 2 tablespoons olive oil
• Paprika, for garnish

Required equipment

• Food processor or blender

Directions

1. Place garbanzo beans, water, garlic, lemon juice, cumin, salt and oil into food processor or blender
2. Turn on food processor or blender at high speed for 2 full minutes, until mixture is smooth and creamy
3. Transfer to serving bowl and garnish with dash of paprika

Serve with Pita bread, chips or vegetables.

* Recipe credit: Livingwithout.com

Grocery Guru Advice

Supermarket: Roche Brothers, 101 Falls Blvd

Local Farm: Quincy Farmer’s Market, 43 Dennis Ryan Parkway (Fridays)