This Pesto Without Pine Nuts is bright, garlicky, nutty, and just as delicious as traditional pesto. It’s made with walnuts instead of pricey pine nuts, so it’s more budget-friendly but still packed with flavor. Plus, a touch of lemon juice and zest makes it super fresh and vibrant. Toss it with pasta, drizzle it over roasted veggies, spread it on sandwiches—you name it.
My Pesto Orzo Salad and Pesto Crusted Salmon with Garlic Lemon Panko typically call for store-bought pesto, but this is a great way to try your homemade pesto! These recipes are perfect for Spring and Summer – so flavorful and refreshing!
I suggest my Rustic Bread Recipe if you’re more into pesto spread. This recipe is the perfect beginner-friendly loaf. You only need 4 ingredients to make it, and no sourdough starter.
Table of Contents
Why You’ll Love This Recipe
- No Pine Nuts Needed: Walnuts are an affordable and tasty substitute.
- Ready in 10 minutes: Quick and easy, no cooking required.
- Versatile: Use it on pasta, proteins, veggies, sandwiches, and more.
- Fresh & Zesty: A little lemon peel brightens the flavor and balances the richness.
Ingredients & Substitutions
- Parmigiano Reggiano: This aged Italian cheese adds nutty, salty depth. Freshly grated is best for both flavor and texture. You can also use Grana Padano or Pecorino Romano 1:1 ratio), but keep in mind Pecorino is saltier and sharper, so adjust salt to taste.
- Walnut Halves: Walnuts bring a creamy richness and a slightly earthy flavor that mimics the texture of pine nuts. Toasting them lightly enhances their nuttiness. You can swap in cashews, almonds, or sunflower seeds for a different twist—or use pine nuts if you have them on hand.
- Garlic: Just two cloves give the pesto its signature bite without overpowering it. Feel free to use 1-2 cloves of roasted garlic for a milder, sweeter flavor.
- Lemon Peel or Zest: A little lemon peel or zest brightens up the pesto and cuts through the richness of the oil and cheese. Either works great—just be sure to avoid the bitter white pith.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Fresh Lemon Juice: Adds acidity and freshness. Always use freshly squeezed juice for the best flavor. In a pinch, 2 teaspoons of white wine vinegar or apple cider vinegar can be used, but the flavor will be slightly different.
- Fresh Basil Leaves: Basil is the heart of this pesto. Use fresh, vibrant leaves and loosely pack them in your measuring cup. Avoid stems and wilted leaves for the best texture.
- Extra Virgin Olive Oil: Since olive oil is a key ingredient, use a high-quality, fruity extra virgin variety for the best flavor. Avoid “light” or blended oils. Avocado oil can work in a pinch, though the flavor will be more neutral.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Basil Pesto without Pine Nuts
Quick Overview
- Make base.
- Add basil.
- Add olive oil.
Step by Step Instructions
Quick Tip From Bri
Make sure your basil leaves are completely dry before adding them to the food processor.
- Blend the Base: In a food processor, pulse the Parmigiano Reggiano, walnuts, garlic, lemon peel (or zest), salt, and lemon juice until finely chopped.
- Add Basil: Add the basil and pulse until the leaves are broken down.
- Add Olive Oil: With the processor running, slowly stream in the olive oil and pulse until smooth and combined.
Recipe Serving Suggestions
Pesto can be a versatile sauce. Here are some dishes I would pair my homemade pesto with:
- Air Fryer English Muffins Pizzas: Easy, budget-friendly, and quick to make!
- Garlic Herb Breadsticks: Made with fresh herbs, honey, and a delightful homemade garlic butter topping.
- Bolognese Sandwich: You only need a handful of ingredients to make this sandwich and it takes less than 10 minutes.
Expert Tips
- Toast the Walnuts: For even more flavor, toast the walnuts. Just a few minutes in a dry skillet does the trick.
- Thick Pesto: If your pesto is too thick, thin it out with a splash of pasta water or olive oil.
How to Store Homemade Pesto
- In the Refrigerator: Transfer the pesto to an airtight container and smooth the top with a spoon. For best results, drizzle a thin layer of olive oil over the surface before sealing the lid—this helps prevent oxidation and keeps the pesto vibrant green. Store in the fridge for up to 5 days.
- The Freezer: Pesto freezes exceptionally well! Spoon it into ice cube trays for individual portions. Once frozen solid, pop the cubes out and transfer them to a zip-top freezer bag. Freeze for up to 3 months. Just thaw a cube or two in the fridge overnight or stir into hot pasta straight from the freezer. Avoid freezing pesto with cheese for best texture. If planning to freeze, you can omit the Parmigiano Reggiano and stir it in fresh after thawing.
- Tips for Storing:
- Use glass containers for the best flavor and minimal staining. Small mason jars or weck jars work perfectly.
- Label with the date before refrigerating or freezing so you know how long it’s been stored.
- Don’t double dip. Using a clean spoon is the best way to prevent introducing moisture or bacteria into the pesto.
- Avoid storing in metal containers (like aluminum), as they can react with the basil and garlic and alter the flavor.
Most Common Mistakes
- Using Wet Basil: Be sure to dry the basil well before blending.
- Blanching the Basil for Pesto: Basil is too fragile and browns quickly from the heat.
- Skipping the Lemon Peel or Zest: This ingredient might seem optional, but it adds a pop of brightness that really elevates the flavor. Don’t skip it—it keeps the pesto from tasting flat or too rich.
- Overprocessing the Basil: Pulsing is key. Over-blending can turn the basil bitter and create a less vibrant color. Pulse just until the leaves are broken down and the mixture looks cohesive.
- Adding All the Oil At Once: Slowly streaming in the olive oil while the processor runs helps emulsify the pesto for a smooth, glossy finish. Dumping it all in at once can lead to separation and a greasy texture.
Additions & Variations
- No Food Processor, No Problem: If you do not have a food processor or blender, you can chop everything finely by hand or use a mortar and pestle for a more chunky pesto.
- Nut-Free: Swap in sunflower seeds or omit the nuts if desired or if you have nut allergies.
- Herb Swap: Add a handful of parsley or spinach for a slightly different flavor and color.
- More Greens: You can substitute some of the basil with baby spinach, arugula, or parsley to switch up the flavor or stretch your basil.
Recipe FAQs
What is pesto without nuts called?
Pesto without nuts is sometimes referred to as French pistou or simply as “nut-free pesto”.
What causes pesto to go bad?
Pesto turns brown due to oxidation from prolonged exposure to oxygen. To slow this process, limit the sauce’s exposure to air.
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Basil Pesto without Pine Nuts
This Pesto Without Pine Nuts is bright, garlicky, nutty, and just as delicious as traditional pesto. It’s made with walnuts instead of pricey pine nuts, so it’s more budget-friendly but still packed with flavor. Plus, a touch of lemon juice and zest makes it super fresh and vibrant. Toss it with pasta, drizzle it over roasted veggies, spread it on sandwiches—you name it.
Ingredients
- 1 ounce (1/3 cup) grated parmigiano reggiano
- 1/4 cup walnut halves
- 2 cloves garlic
- 1 – 2 pieces of lemon peel, or 1/2 lemon zested
- 1/4 teaspoon Morton kosher salt
- 1 Tablespoon fresh lemon juice
- 2 1/2 – 3 cups fresh basil leaves, loosely packed
- 1/3 cup good quality extra virgin olive oil
Instructions
- Blend the Base: In a food processor, pulse the Parmigiano Reggiano, walnuts, garlic, lemon peel (or zest), salt, and lemon juice until finely chopped.1 ounce (1/3 cup) grated parmigiano reggiano, 1/4 cup walnut halves, 2 cloves garlic, 1 – 2 pieces of lemon peel, or 1/2 lemon zested, 1/4 teaspoon Morton kosher salt, 1 Tablespoon fresh lemon juice
- Add Basil: Add the basil and pulse until the leaves are broken down.2 1/2 – 3 cups fresh basil leaves, loosely packed
- Add Olive Oil: With the processor running, slowly stream in the olive oil and pulse until smooth and combined.1/3 cup good quality extra virgin olive oil
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Thick Pesto: If your pesto is too thick, thin it out with a splash of pasta water or olive oil.
- Adding All the Oil At Once: Slowly streaming in the olive oil while the processor runs helps emulsify the pesto for a smooth, glossy finish. Dumping it all in at once can lead to separation and a greasy texture.
- Nut-Free: Swap in sunflower seeds or simply omit the nuts.
