Skip the nuts, not the flavor. This nut free pesto sauce is packed with flavor and full of garden fresh goodness. As an Amazon Associate, I earn from qualifying purchases. Over the years, I have tried several different recipe and I am kind of surprised that my favorite recipe happens to be the one that has no nuts! I always try and make my recipes produce focused, and super simple and this nut free basil pesto is no exception.
The reason I love it so much is that with the nuts removed, the flavor of the basil really grabs you and keeps you coming back for more. If you have a little extra time on your hands and are interested in making it the traditional way, here is a video showing you how!
But today, I am going to show you a little shortcut on how to make it with your food processor. The key to success with this recipe is quality ingredients.
You really need to take care to use the best of the best! Make sure your basil is extra fresh, choose lush green leaves without spotting. When it comes to the Parmesan cheese, choose a block that you can freshly grate right before making this.
Do NOT use the powdered kind! Making this recipe is super simple, just put everything into your food processor and hit the grind button until everything is well incorporated. I just got this little 4 cup food processor from Cuisinart and absolutely love it. When I make this recipe, I pulse the chop button a few times before hitting the grind button. It really is that easy! Just wait until you try it, once you taste it and see how easy it is to make you will never buy another pre-made jar at the store again!
You can double or triple the batch and use it all week in various ways. You can use pesto sauce on:. Store this sauce in an airtight container and keep covered for up to a week. That is part of oxidation. It may not be as fresh and vibrant looking as it was when you first made it, but it will still be good to eat and will still taste great! Alternatively, you can freeze this sauce in an ice cube tray to thaw individual servings as needed.
Simply place the sauce in an ice cube tray until frozen. Once frozen, remove from the tray and transport into a freezer bag. When you are ready to use them, pull out the amount needed and thaw in the fridge the night before you plan to use it. This technique is ideal if you have a home garden and need to use up a surplus of basil. Blend well. Process the food processor to blend the basil leaves and other ingredients, about 1 minute. We love seeing your recipes and I try to repost the pics.
Are you loving this yummo Skinny Basil Pesto, giving it a 5-star rating and any comments are super helpful for me and very much appreciated! This recipe was originally published in October I have tweaked the recipe and updated the article posted today. Jump to Recipe Print Recipe. Skinny Basil Pesto.
Skinny Basil Pesto is perfect over pasta or added into many dishes including frittatas, chicken, and shrimp. A perfect addition to any veggie dish. This easy low-calorie pesto is nut-free and freezes really well! Course: Sauce, Vegetarian. Recipe Variations For a little variation or to make your pistou even more gourmet, try a blend of herbs. Add a bit of tarragon or parsley to the mix or use a savory gourmet oil like avocado or macadamia nut.
You can add nutritional yeast to vegan pesto to replace the cheese, but you may find that if you use fresh basil and a decent quality olive oil, this pistou has such an invigorating basil flavor that you don't need the cheese flavor of nutritional yeast. How to Store and Freeze Pistou Store the pistou in a sealed container in the refrigerator for up 2 days. Recipe Tags: pesto pesto without nuts or cheese french summer. Rate This Recipe. I don't like this at all.
It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. This looks really nommy and I like the idea of it being nut free. Love making my own stuff from scratch, so much more satisfying, was reading the comments and what a good idea with the upside down water bottles.
This looks amazing! I was just thinking about making some pesto pasta soon. I love that the ingredients are so simple and natural — lovely! I do love pesto but I never tried it without the pine nuts. I do like them quite a lot.
I did make a cobnut one — you can find the recipe on the blog. I love pistou! I love pinenuts but not convinced they are really needed, the freshness of the herbs with the cheese is usually enough!
I use upsidedown plastic bottles with spikes filled with water to keep everything going. You can buy the spikes on amazon, or just punch a hole in the cap of the bottle.
Ooooh, that looks delish! I can almost smell the basil off my computer screen. Kudos to you for trying it out, and so beautifully at that. Talking to the guys who run the stall was how I discovered that the use of pine nuts is an exclusively Ligurian one.
Your email address will not be published. Prep Time. Total Time. A simple nut-free pesto recipe using basil, garlic, olive oil and salt to make a pistou sauce. Course: Sauce.
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