Nut-Free Pesto with Fresh Basil (No Pine Nuts)
This nut-free pesto is made withfresh basil, Parmigiano Reggiano, Pecorino Romano, garlic, and extra virginolive oil; no pine nuts and no substitutes. Ready in 15 minutes in a foodprocessor and thick, vibrant, and deeply flavorful. The pesto recipe for anyonewho thought they had to give it up.
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
Dry your basil leaves thoroughly. Excess water from washing can dilute the pesto, making it watery and dull. Pat the leaves completely dry before they go into the processor.
Pulse, don't blend continuously. Short pulses give you control and prevent the basil from overheating in the processor, which causes it to oxidize and turn brown.
Add olive oil slowly. A steady stream while the processor runs emulsifies the sauce, giving you a smooth, creamy consistency rather than a separated, oily one.
Grate your own cheese. Without pine nuts in the recipe, the cheese is doing more work than usual. Freshly grated Parmigiano Reggiano and Pecorino Romano make a noticeable difference here.
Storage: Transfer to an airtight container and pour a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to one week. Freeze in ice cube trays for up to 3 months.
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
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