Basil Pesto with NO Nuts

My husband is allergic to nuts. Yes it makes things a little difficult but I have pretty much figured out good substitutions for certain things. And luckily he still lets me eat peanut butter... as long as I am not in the same room as him.
With the tremendous amount of basil we grow ever summer, I really wanted to find a good pesto recipe without nuts. The following is a combination of a couple recipes I found on the internet and I think it is great, and you won't even miss the nuts!

Ingredients:

2 cups freshly picked basil leaves, rinsed and dried in a salad spinner

1 clove garlic, halved

pinch of salt

1/3 cup olive oil

squeeze of lemon

1/3 cup finely grated parmesan cheese**

Pulse the basil, garlic, salt and half of the oil in a food processor. Scrap down the sides of the bowl and add the squeeze of lemon. Slowly add the rest of the oil while pulsing the processor. Pulse until just mixed, don't over mix or your pesto will turn brown instead of bright green.

**If you are eating the pesto right away you can add in the parmesan. If you are planning on freezing the pesto, wait until you have defrosted it and add it then. Makes about a 1/2 cup.

I love to use this recipe for Martha Stewart's Chicken Fettuccine with Pesto Cream Sauce:

http://www.marthastewart.com/344301/chicken-fettuccine-with-pesto-cream-sauc

Just use my pesto recipe instead of the frozen pesto she recommends and everything else in the recipe is the same. Delicious!!