Pesto Recipe Without Pine Nuts
This pesto recipe skips the expensive pine nuts and provides a budget-friendly, nut-free alternative using walnuts. It’s quick to prepare and packed with fresh flavors, making it perfect for anyone looking for a safe and affordable pesto option. You’ll need just 5 ingredients, and it takes only 5 minutes to make.
Ingredients
- 2 cups fresh basil leaves de-stemmed and packed
- ½ cup extra virgin olive oil
- ⅓ cup chopped walnuts
- ½ cup grated Parmigiano Reggiano cheese
- 1 tablespoon lemon juice
- 3 garlic cloves
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Gather all your ingredients.
- In a food processor, mix the basil, walnuts, and garlic. Pulse until they’re chopped.
- Add the Parmigiano Reggiano cheese, lemon juice, salt, and black pepper. Pulse to mix well.
- With the processor running, add the olive oil slowly. Blend until smooth but slightly textured.
- Taste and adjust the seasoning if needed. You might want more salt or lemon juice.
- Your pesto is now ready! Use it right away or store it in the fridge for up to a week.
Notes
- The pesto can be stored in an airtight container in the fridge for up to a week.
- For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer to a zip-lock bag for up to 3 months.
- For a vegan version, use nutritional yeast instead of Parmigiano Reggiano.
- Seeds like sunflower or pumpkin seeds can be substituted for walnuts for a different flavor.
- You can try adding different greens like spinach or arugula for a twist on the classic flavor.