|Cook Time||Passive Time|
Substitute fresh Italian flat-leaf parsley or baby arugula for the basil, or try lemon basil and purple basil instead.
You can also play with some types of nuts to be used, but please use skinless nuts to avoid adding any unpleasant bitterness.
Substitute half of the Parmesan with grated aged Romano, aged Asiago, or a well-aged ricotta— as long as it’s a dry Italian cheese for grating, you will be fine. Add a pinch of fresh oregano, marjoram, or red pepper flakes.
Obviously, each of the changes will alter the taste, but as long as the texture of the pesto is the same— super thick and not too watery — the bread will be delicious.
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
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