Pesto Without Pine Nuts (5 minutes)
This simple and flavorful pesto recipe without pine nuts for a more budget-friendly or allergy-friendly option, it delivers all the creamy, herbaceous goodness you love in a classic pesto.
Equipment
- Food Processor
- Measuring cups & spoons
- Air Tight Container
Ingredients
- 3 cloves garlic
- ½ cup walnuts chopped
- 2 cups fresh basil leaves packed
- ½ cup Parmesan cheese grated
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons fresh lemon juice
Instructions
- In a food processor, combine garlic and chopped walnuts, then pulse a few times until coarsely chopped.
- Add the basil leaves and pulse again for about 30 seconds.
- Next, add Parmesan cheese and pulse for another 30 seconds until the mixture is coarsely combined.
- While the processor is running, slowly drizzle in the olive oil and blend until the pesto reaches your desired consistency, either smooth or slightly chunky.
- Season with salt, pepper, and a splash of lemon juice for added freshness.
- Use immediately with pasta, sandwiches, or as a dip. Alternatively, transfer to an airtight container, cover the surface with a thin layer of olive oil, and refrigerate for up to a week, or freeze for longer storage.
Notes
- Make sure your basil is young and fresh. Avoid using dried basil.
