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How to make Nut-Free Pesto

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Sharizma Budden
Sharizma Budden
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Recipe Information

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Video-Specific Recipe

Nut-Free Pesto

Cultural Context

Pesto originated in the Liguria region of Italy, where it was traditionally made with fresh basil, garlic, pine nuts, and olive oil. This nut-free version caters to those with nut allergies while still capturing the vibrant flavors of the original. Today, pesto is enjoyed around the world, often adapted with various herbs and nuts, making it a versatile sauce for pasta, sandwiches, and more.

ItalianITother
15 min
easy
4 servings
Servings4
2 cups fresh basil leaves
2 cloves garlic
1/2 cup grated parmesan cheese
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

1

Combine basil, garlic, and parmesan cheese in a food processor.

2

Pulse until finely chopped.

3

With the processor running, slowly drizzle in olive oil until emulsified.

4

Add lemon juice, salt, and black pepper to taste.

5

Pulse again to combine all ingredients smoothly.

6

Taste and adjust seasoning if necessary.

Equipment Needed

food processorspatula

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetariandairy-freenut-free

Also Known As

Pesto without nutsNutless Pesto
Local Name: Pesto senza noci

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