Pesto Recipe Without Pine Nuts
A bright, garlicky, classic-style basil pesto made without pine nuts. Uses affordable nuts or seeds, includes nut-free and dairy-free/vegan options, and comes together in about 15–20 minutes.
Ingredients
- 2 cups fresh basil leaves packed, about 2 oz / 60 g, stems removed; leaves should be bright green
- 1/2 cup walnuts or sliced almonds or use raw sunflower seeds or pumpkin seeds (pepitas) for a nut-free version
- 2 cloves garlic roughly chopped; use 3 cloves if you like it extra garlicky
- 1/2 cup Parmesan cheese freshly grated; or use 1/4–1/3 cup nutritional yeast or vegan parmesan for dairy-free/vegan
- 1/2 cup extra-virgin olive oil plus more as needed; use a mellow, good-quality oil
- 2 tablespoons freshly squeezed lemon juice from about 1 medium lemon; add up to 3 tablespoons to taste
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cold water optional, 2–3 tablespoons as needed to adjust thickness
Instructions
- Add the walnuts, almonds, or seeds to a dry skillet over medium heat. Stir often for 3–5 minutes, until they smell nutty and just start to darken in spots. Immediately transfer to a plate to cool so they don’t burn. You can skip this step if you’re short on time, but it adds extra flavor.1/2 cup walnuts or sliced almonds
- Rinse the basil leaves under cool water, then pat very dry with a clean kitchen towel or paper towel so excess water doesn’t dilute the pesto. Roughly chop the garlic so it breaks down evenly in the food processor.2 cups fresh basil leaves, 2 cloves garlic
- Add the cooled nuts or seeds and the chopped garlic to the bowl of a food processor. Pulse 6–8 times until the mixture looks like fine crumbs, not a paste. This prevents large nut pieces in the finished pesto.1/2 cup walnuts or sliced almonds, 2 cloves garlic
- Add the basil leaves, salt, and black pepper to the processor. Pulse again, scraping down the sides once or twice, until the basil is finely chopped and well mixed with the nut mixture. It should look like green confetti.2 cups fresh basil leaves, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- With the food processor running on low, slowly pour in the olive oil through the feed tube. Process until you have a thick but pourable sauce. If it looks too thick or chunky, stop to scrape down the sides, then continue. If it still seems very dense, add 1–2 tablespoons of cold water and process again.1/2 cup extra-virgin olive oil, 2 tablespoons cold water
- Add the grated Parmesan (or nutritional yeast/vegan parmesan) and 2 tablespoons of lemon juice to the processor. Pulse until well combined and mostly smooth. Taste and add up to 1 more tablespoon of lemon juice for extra brightness. Adjust salt and pepper to taste.1/2 cup Parmesan cheese, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- For pasta, loosen the pesto slightly with a bit more olive oil or cold water so it coats the noodles easily. For a thicker spread for sandwiches or pizza, leave it thicker. The pesto should cling to a spoon but still slowly fall off.1/2 cup extra-virgin olive oil, 2 tablespoons cold water
- Use the pesto immediately or transfer it to a small jar or airtight container. Smooth the top and pour a very thin layer of olive oil over the surface to help keep the color bright. Seal and refrigerate or freeze as desired.1/2 cup extra-virgin olive oil
Notes
YIELD & USE: Makes about 1 1/4 cups pesto, enough for roughly 12–16 oz (340–450 g) of pasta, depending on how saucy you like it.
VARIATIONS:
- Walnut & Spinach Pesto: Use half basil and half baby spinach for a milder, slightly sweeter pesto.
- Almond & Lemon Zest Pesto: Use almonds and add 1 teaspoon finely grated lemon zest with the lemon juice.
- Nut-Free Green Goddess Pesto: Use sunflower seeds, and add a small handful of parsley and chives for an herby, complex flavor.
- Vegan Pesto: Replace Parmesan with nutritional yeast or vegan parmesan and add an extra tablespoon of olive oil for richness.
- Spicy Pesto: Add a pinch of red pepper flakes or a small piece of jalapeño before blending.
- Roasted Garlic Pesto: Use roasted garlic cloves instead of raw for a milder, sweeter flavor. STORAGE:
- Fridge: Store in an airtight container with a thin layer of olive oil on top for up to 5 days. Stir before using.
- Freezer: Freeze in ice cube trays or small portions, then transfer to a freezer bag. Use within 3 months (up to 4–5 months is usually still very good). Thaw in the fridge or at room temperature, or melt gently with a splash of hot pasta water. TIPS:
- Taste your basil; if it’s very strong or bitter, add a small handful of spinach or parsley to balance.
- Salt gradually; Parmesan and pasta water are both salty.
- When tossing with pasta, reserve about 1/2 cup hot pasta water to help the pesto emulsify and coat the pasta.
- Lemon juice, minimal processing time, and an oil layer on top help keep the pesto bright green.
- Avoid over-processing; it can make the olive oil taste harsh.
- For severe nut allergies, use seeds that are certified nut-free and ensure your equipment is thoroughly cleaned.
- Walnut & Spinach Pesto: Use half basil and half baby spinach for a milder, slightly sweeter pesto.
- Almond & Lemon Zest Pesto: Use almonds and add 1 teaspoon finely grated lemon zest with the lemon juice.
- Nut-Free Green Goddess Pesto: Use sunflower seeds, and add a small handful of parsley and chives for an herby, complex flavor.
- Vegan Pesto: Replace Parmesan with nutritional yeast or vegan parmesan and add an extra tablespoon of olive oil for richness.
- Spicy Pesto: Add a pinch of red pepper flakes or a small piece of jalapeño before blending.
- Roasted Garlic Pesto: Use roasted garlic cloves instead of raw for a milder, sweeter flavor. STORAGE:
- Fridge: Store in an airtight container with a thin layer of olive oil on top for up to 5 days. Stir before using.
- Freezer: Freeze in ice cube trays or small portions, then transfer to a freezer bag. Use within 3 months (up to 4–5 months is usually still very good). Thaw in the fridge or at room temperature, or melt gently with a splash of hot pasta water. TIPS:
- Taste your basil; if it’s very strong or bitter, add a small handful of spinach or parsley to balance.
- Salt gradually; Parmesan and pasta water are both salty.
- When tossing with pasta, reserve about 1/2 cup hot pasta water to help the pesto emulsify and coat the pasta.
- Lemon juice, minimal processing time, and an oil layer on top help keep the pesto bright green.
- Avoid over-processing; it can make the olive oil taste harsh.
- For severe nut allergies, use seeds that are certified nut-free and ensure your equipment is thoroughly cleaned.
Nutrition
Calories: 120kcal
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