Basil pesto without pine nuts

 
Basil pesto without pine nuts
 

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.

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Basil pesto without pine nuts
Ingredients
  • 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
Instructions
Add all of the ingredients, minus the olive oil, to a blender or food processor. Add a generous pinch of salt and pepper. Blend the ingredients, slowly pouring in the olive oil until it reaches your desired consistency. Blend more for a smooth pesto, and less for a chunkier version. Add the full 3/4 cup of olive oil for a pesto that’s thinner and drizzles, and less olive oil for a thicker one.Enjoy fresh, or store in an air-tight container for up to 2-3 days. The pesto might darken in color when exposed to air, but still tastes great.