Pesto without Pine Nuts

This recipe for pesto without pine nuts tastes just like the pesto you love and is easy to make.


  • 2 cups fresh basil leaves, (no stems)
  • 2 tablespoons chopped blanched almonds (without skin)
  • 2 large cloves of garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated parmesan cheese


  1. Place the fresh basil leaves, blanched almonds, walnuts, and garlic in a food processor or blender and process until they are finely chopped.
  2. Add the olive oil a little at a time to the blender or food processor and process until the mixture is smooth.
  3. Add the cheese and process it very briefly, just long enough to combine so you keep some of the grated cheese structure.
  4. Transfer the homemade pesto sauce inside an airtight container and store it in the refrigerator for up to 10 days or freezer for up to 6 months.



You can use blanched almonds (without skin), walnuts, pistachios, sunflower seeds, or pumpkin seeds for this recipe.