This quick, homemade pesto recipe doesn’t use pine nuts, but you won’t miss out on any of the flavor.
Jarred pesto is one of my favorite ingredients to cook with, but fresh pesto is a different thing. All of the ingredients are brighter: fresh garlic adds punch and heat, while the basil is still fragrant, not dull.
I can’t be the only one who has had sticker shock when buying pine nuts. Pine nuts are expensive, and I’d argue not too necessary to making pesto. While pine nuts are part of most classic pesto recipes, I substitute them out with almonds or walnuts instead. If you’re allergic or don’t like nuts, you can leave them out all together for a nut-free version of pesto. No matter how you blend it up, you’ll want to make this pesto over and over again.
- 4 oz. fresh basil (~ 3 packed cups)
- 2 large garlic cloves, peeled
- 1.5 tablespoons almonds
- 1 tablespoon parmesan
- Sprinkle of red pepper flakes
- 1/2 - 3/4 cup olive oil