Pesto Recipe Without Pine Nuts
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup walnuts or almonds
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- In a food processor, combine basil leaves and nuts
- Pulse until finely chopped
- Add garlic and Parmesan cheese
- Pulse until well combined
- With the processor running, slowly add olive oil
- Add salt, black pepper, and lemon juice
- Process until smooth and well combined
- Taste and adjust seasoning if needed
- Use immediately or store in an airtight container
- Cover with a thin layer of olive oil to prevent browning
- Store in refrigerator for up to 1 week
Special Notes
This pesto recipe uses walnuts or almonds instead of pine nuts, making it more affordable and accessible. The nuts add the same creamy texture and nutty flavor as pine nuts. You can use any type of nuts you prefer - cashews, pistachios, or even sunflower seeds work well. The lemon juice helps preserve the bright green color and adds a fresh tang. This pesto is perfect for pasta, pizza, or as a spread for sandwiches.