Pesto Without Pine Nuts
Learn to make easy homemade basil walnut pesto with this easy recipe. This Pesto without pine nuts sauce adds a burst of flavor to any dish. And it’s simple to make. Use it for pasta, pizza and more!
Servings: 8 people
Calories: 122kcal
Cost: $5
Equipment
- Silicon Ice Cube Trays for freezing the sauce in individual portions
Ingredients
- 2 cups fresh basil leaves
- ½ cup walnuts
- 2 tablespoons fresh lemon juice
- 1-2 small garlic cloves
- ¼ cup extra-virgin olive oil
- ¼ cup Parmesan cheese
- ¼ teaspoon salt
- freshly ground black pepper
Instructions
- In a food processor, combine the fresh basil leaves, walnuts, parmesan cheese, lemon juice and garlic. Pulse until well blended.
- Open the lid and scrape down the sides of the food processor with a rubber spatula a few times
- With the food processor running, drizzle in the olive oil and pulse until combined. Add salt and pepper, and pulse to briefly combine.
- Transfer the prepared pesto in glass container and use as needed.
Notes
How to Freeze Basil Walnut Pesto
- I highly recommend to use silicon ice cube trays to freeze the pesto. It's easy to store, comes in handy for individual servings and saves freezer space.
- Simply fill each cube with prepared pesto sauce. Freeze it overnight. Remove from the ice tray and store in a freezer safe, zipper bag. When you want to use it, defrost it and use as needed.
Nutrition
Serving: 1Tablespoon | Calories: 122kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Sodium: 123mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 343IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 0.5mg