Pesto without Pine Nuts
This recipe for pesto without pine nuts tastes just like the pesto you love and is easy to make.
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Ingredients
- 2 cups fresh basil leaves, (no stems)
- 2 tablespoons chopped blanched almonds, without skin
- 2 large cloves of garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
Instructions
- Place the fresh basil leaves, blanched almonds, walnuts, and garlic in a food processor or blender and process until they are finely chopped.
- Add the olive oil a little at a time to the blender or food processor and process until the mixture is smooth.
- Add the cheese and process it very briefly, just long enough to combine so you keep some of the grated cheese structure.
- 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.
Notes
You can use blanched almonds (without skin), walnuts, pistachios, sunflower seeds, or pumpkin seeds for this recipe.
Yields 1 cup of pesto
Nutrition
Serving: 1 tablespoon | Calories: 80kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.3mg
