How to Make Nut Free Pesto at Home | Cook With Me

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style seasoning

Brewer's yeast is a good source of B vitamins.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Fill a salad spinner with basil clippings from the garden and wash it like lettuce.

Pick the leaves off the basil stalks, discarding the woody stems.

Place the picked basil leaves on a towel to dry.

Roll up the towel to remove excess moisture from the basil leaves.

Weigh out 60 grams (2 ounces) of basil and place it into the food processor.

Add 2 tablespoons (24 grams) of pumpkin seeds to the food processor.

Add 1/2 cup (50 grams) of Parmesan cheese, 1 clove of garlic, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the food processor.

Turn on the food processor to low and chop the ingredients until they reach a fine consistency.

While the food processor is running, add 3 to 6 tablespoons of olive oil to achieve desired consistency.

Once blended, transfer the pesto to containers for immediate use or freezing.

Divide the pesto into two containers for freezing, as it's too much for one meal.

Once frozen, pop the pesto out of the containers by running them under hot water.

Store the frozen pesto patties in a larger container for easier management in the freezer.

Alternatively, freeze pesto in an ice cube tray for smaller portions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary