Looking for a delicious nut-free pesto recipe? Whether it’s due to allergies or you just don’t have pine nuts on hand, don’t worry. In today’s post, I’ll be skipping on the nuts but making a few tweaks so your pesto is still amazing!
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Recipe Summary
This recipe uses basic pesto ingredients. It can be used for pasta, dipping, or even spread on pizzas.
Ingredients
For this recipe you just need a few simple ingredients.
- Fresh basil leaves (washed and dried)
- Flat-leaf parsley
- Grated Parmesan cheese
- Grated Pecorino Romano
- Garlic
- Extra virgin olive oil
- Salt (optional)
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making this delicious Italian recipe.
Step 1. Collect your basil leaves and remove any hard branches, twigs, or long stems from the leaves. I like to wash my leaves and pat them dry. They usually air dry within 15 minutes.
Step 2. In your food processor or blender, combine all ingredients. I personally don’t think the salt is needed due to the cheese. But if you’re using a mild cheese then the salt might help – especially if you’re not using any Romano.
Step 3. Blend everything together with two to three one-second pulses. If you want a thinner consistency then do two more pulses, or until you get the consistency you want.
And as always, give it a good taste test.
PRO TIP: If you don’t have fresh parsley, you can skip it.
Recipe Video
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How to Store Nut-Free Pesto
Store any leftovers in an airtight container in the refrigerator. To help preserve the color, you can add a thin layer of olive oil on top. It should keep for about 3 to 5 days.
You can also freeze it in ice cube trays, then transfer to a freezer-safe bag or container for longer storage.
Ways to Use this Nut-Free Pesto
Here are some ideas for what to serve this with.
- Toss with hot pasta
- Spread on toasted bread or sandwiches
- Mix into soups or salad dressings
- Serve with grilled vegetables or meats
Additional Pesto Recipes
Pesto Genovese – the classic Italian recipe.
I hope you’ve enjoyed this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
Recipe Card
Pesto without Nuts
Equipment
Ingredients
- 2 cups fresh basil approx. 50-60 leaves
- 1/4 cup chopped fresh parsley
- 1 garlic clove small (or 1/2 large clove)
- 1/4 cup extra virgin olive oil
- 1/3 cup Parmesan cheese
- 1/8 cup Romano Cheese
- dash salt (optional)
Instructions
- Collect your basil leaves and remove any hard branches, twigs, or long stems from the leaves. I like to wash my leaves and pat them dry. They usually air dry within 15 minutes.2 cups fresh basil
- In your food processor or blender, combine all ingredients. I personally don't think the salt is needed due to the cheese. But if you're using a mild cheese then the salt might help – especially if you're not using any Romano.1 garlic clove, 1/4 cup extra virgin olive oil, 1/3 cup Parmesan cheese, 1/8 cup Romano Cheese, dash salt, 1/4 cup chopped fresh parsley
- Blend everything together with two to three one-second pulses. If you want a thinner consistency then do two more pulses, or until you get the consistency you want.
Video
Notes
- Freeze any extra amounts in the freezer for later use. Keep in mind these are all approximate measurements. Feel free to modify the recipe to suit your tastes.
- Be careful to not over blend. You’ll only need a few good pulses.
- If you don’t have a food processor, use a small blender.
