Nut-Free Pesto
The perfect no-nut pesto recipe for those with nut allergies that's so simple to make in the food processor.
Servings: 10 People
Equipment
Ingredients
- 1 clove garlic (roughly chopped)
- 1 cup packed basil leaves
- ⅓ cup olive oil (or more as needed)
- freshly ground black pepper (to taste)
- 3 tablespoons finely grated Parmesan or Pecorino Romano cheese
- Kosher salt (as needed)
Instructions
- Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil.
- Add the cheese and pulse until blended in. Taste and add salt if needed.
Video
Notes
- You can freeze pesto in ice cube trays or mini muffin tins.
- Or smush the pesto out in a thin layer in a zipper-top freezer bag. Freeze and break off pieces as you need them.
- Don't forget to label the bag!
Nutrition
Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg