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.
Servings: 1 cup
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
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.