Pesto Recipe Without Pine Nuts (Bright, Fresh, and So Easy)
A bright, garlicky basil pesto made without pine nuts. Use walnuts, almonds, or seeds—or go completely nut free. Perfect for pasta, sandwiches, roasted veggies, and easy weeknight meals.
Ingredients
- 2 cups fresh basil leaves lightly packed, rinsed and dried very well
- 1/2 cup walnuts, sliced almonds, or seeds use 1/2 cup walnuts OR 1/2 cup sliced/slivered almonds OR 1/3 cup sunflower or pumpkin seeds for nut-free
- 2–3 cloves garlic roughly chopped; start with 2 if you prefer milder garlic flavor
- 1/2 cup freshly grated Parmesan cheese or 1/4 cup nutritional yeast for dairy-free/vegan
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1–2 tablespoons fresh lemon juice start with 1 tablespoon, add more to taste
- 1/2 cup extra-virgin olive oil plus more as needed to adjust consistency
- 2–3 tablespoons water optional, to thin pesto without adding more oil
- pinch red pepper flakes optional, for a mild kick
- 1–2 tablespoons fresh parsley optional, helps keep color bright and rounds out flavor
Instructions
- Wash the basil leaves, then spin them dry in a salad spinner or pat very well with a clean kitchen towel. Wet basil can make the pesto watery and dull the flavor. Roughly chop the garlic so it blends evenly.2 cups fresh basil leaves, 2–3 cloves garlic
- Place the walnuts, almonds, or seeds in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool for a few minutes.1/2 cup walnuts, sliced almonds, or seeds
- Add the cooled nuts or seeds, garlic, salt, and black pepper to the bowl of a food processor. Pulse 5–6 times until everything is finely chopped but not a paste, making sure there are no large garlic chunks.1/2 cup walnuts, sliced almonds, or seeds, 2–3 cloves garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Add the basil leaves, optional parsley, and grated Parmesan cheese (or nutritional yeast for dairy-free/vegan). Add 1 tablespoon of lemon juice. Pulse several times, scraping down the sides as needed, until the mixture looks like a coarse green crumble.2 cups fresh basil leaves, 1/2 cup freshly grated Parmesan cheese, 1–2 tablespoons fresh lemon juice, 1–2 tablespoons fresh parsley
- With the food processor running on low, slowly stream in the olive oil through the feed tube. Process just until the pesto becomes a thick but pourable sauce. If it seems too thick, add 1–2 tablespoons of water or a bit more olive oil and pulse to combine.1/2 cup extra-virgin olive oil, 2–3 tablespoons water
- Taste the pesto. Adjust with more salt, pepper, additional lemon juice for brightness, extra garlic for more punch, or a pinch of red pepper flakes if you’d like heat. Pulse briefly after each adjustment to combine.2–3 cloves garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1–2 tablespoons fresh lemon juice, pinch red pepper flakes
- Transfer the pesto to a clean jar or container. Smooth the top and, if desired, drizzle a thin layer of olive oil over the surface to help keep the color bright. Use right away, or refrigerate for up to 5–7 days.1/2 cup extra-virgin olive oil
Notes
Yield: About 1 cup pesto, enough for 12–16 ounces of pasta depending on how saucy you like it. For nut-free pesto, use sunflower or pumpkin seeds instead of nuts. For dairy-free or vegan pesto, replace Parmesan with 1/4 cup nutritional yeast and add an extra pinch of salt. To freeze, portion pesto into an ice cube tray, freeze until solid, then transfer to a freezer bag; it keeps well for 2–3 months. For best color and flavor, keep basil very dry, avoid overprocessing, and store with a thin layer of olive oil on top.
Nutrition
Calories: 90kcal
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