Pesto Without Nuts
This creamy basil pesto recipe is made without pine nuts for an easy, budget-friendly alternative that doesn't sacrifice any flavor!
Ingredients
- 2.4 ounces fresh basil leaves about 1 cup tightly packed
- ½ cup plain breadcrumbs
- ½ cup extra virgin olive oil
- ¼ cup grated parmesan cheese
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ½ cup ice water
Instructions
- Add basil leaves, breadcrumbs, olive oil, grated parmesan, minced garlic, salt, and about 2 tablespoons of the ice water to the food processor. Cover and pulse a few times to break up the basil, then add about 2 tablespoons more of the ice water and process on low speed for a few seconds.
- Scrape the sides of the food processor with a rubber spatula, then add a little more ice water and process on medium speed for just a few more seconds. Continue this process of scraping, adding ice water a little at a time and processing on medium speed until the pesto is smooth and creamy.
- Enjoy immediately with fresh bread or crackers, use as a sauce or spread on pasta and sandwiches, or transfer to a glass jar for storing in the fridge or freezer.
Notes
Olive oil: There are many flavors and varieties of olive oil. As it's one of the most prominent ingredients in pesto, the flavor of the oil you choose will largely influence the flavor of the pesto. We love how this California Olive Ranch global blend tastes in our basil pesto, but we suggest trying your favorite high quality olive oil and experimenting with different kinds to determine what you enjoy best!
Ice water: Fill a bowl with ice cubes and cold filtered water, then use a measuring cup or measuring spoon to measure and add ice water to the pesto. Adding the water a little at a time will help you keep an eye on the texture of your pesto, so you can easily add more or less water depending on how creamy you want it to be.
Storing nut free pesto: You can store homemade pesto in a glass jar with a screw-on lid. You’ll want to fill the jar almost to the top, so there isn’t much air inside which can oxidize the basil and make it turn brown. Store pesto in the fridge for up to 5 days, or in the freezer for up to 3 months. To defrost frozen pesto, simply put it in the fridge about 24 hours before you want to use it.
Serving suggestions: Basil pesto tastes so delicious as a spread or dip for fresh bread, crackers, crostini, and veggies! We also love incorporating pesto into charcuterie boards with fresh tomato and mozzarella. You can even use pesto as a sauce for pasta or pizza, a spread on sandwiches, or a stuffing for chicken.
Nutrition
Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
