Nut-Free Pesto Recipe (Homemade Nut Free Basil Pesto)
Make your own flavorful and nut-free pesto sauce with this easy recipe. Just basil, Parmigiano Reggiano, Pecorino Romano, olive oil, salt, and garlic.
Equipment
- Food processor with blade attachment
- Measuring Cups and Spoons
- Airtight container for storage
Ingredients
- 1 cup basil packed cup 36 g
- 1 clove garlic peeled
- 1 cup freshly grated parmesan cheese 126 g
- 1/2 cup freshly grated pecorino romano cheese 126 g
- 7 tablespoons extra virgin olive oil 74 g
- 1/4 teaspoon kosher salt
Instructions
- Place fresh basil leaves, peeled garlic, and a pinch of kosher salt into the bowl of your food processor.
- Pulse the mixture until the basil is finely chopped and everything is well combined.
- Add the freshly grated parmesan and pecorino cheeses to the food processor. Pulse again until everything is evenly mixed.
- With the food processor running, slowly pour in the extra virgin olive oil in a steady stream. Continue to process until the pesto reaches a smooth and creamy consistency.
- Taste your pesto and add more salt or pepper if needed to suit your preferences.
Notes
Pulse, Don't Blend - Use short pulses on your food processor to avoid over-processing, which can cause the basil to oxidize and turn brown.
Dry the Basil Leaves - Make sure your basil leaves are completely dry before processing. Excess water can dilute the pesto and make it less vibrant.
Grate Your Own Cheese - Freshly grated parmesan and pecorino have a superior flavor compared to pre-grated versions.
Nutrition Facts
Calories: 62kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 122mgPotassium: 13mgFiber: 0.02gSugar: 0.02gVitamin A: 97IUVitamin C: 0.2mgCalcium: 61mgIron: 0.1mg
Tried this recipe?Let us know how it was!