Pesto Without Pine Nuts
This Pesto Without Pine Nuts recipe is made with walnuts instead of pine nuts for an easy, convenient, and inexpensive pesto sauce you can enjoy all summer long. Ready in just 10 minutes and made with only 7 ingredients, you'll love the pop of flavor this basil walnut pesto adds to all of your favorite dishes.
Servings 16 tablespoons
Calories 86kcal
Equipment
Ingredients
- 2 cup fresh basil leaves loosely packed
- ½ cup parmesan cheese freshly grated
- ¼ cup walnuts chopped (see notes for nut-free options)*
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor. Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary.
- With the food processor running on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Be careful not to over-mix the pesto or it may taste slightly bitter. Serve immediately or refrigerate for up to one week.
Notes
- Nut-Free Options: Substitute walnuts with a ¼ cup of sunflower seeds, pumpkin seeds, or extra parmesan cheese.
- Quick Tip: If the pesto is too thick, add more olive oil. If it's too thin, add more nuts or cheese.
- Storage: Store leftover pesto in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
Nutrition
Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.5g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 25mg | Calcium: 35mg | Iron: 0.2mg
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