There's so many reasons to love pesto. I am a huge pesto advocate. I love the robust flavor of the garlic and the oil paired with the delicious, earthy flavors of the basil leaves, and of course who can forget the nutty, creamy flavors of the added parmesan cheese. What's not to love about pesto? I use it in so many things, for so many reasons, so naturally I wanted to give it it's own space on the blog for all of you!
I'm not allergic to nuts, but there are some that are not as appealing to me, such as pine nuts, aka pignoli nuts. I don't prefer the flavor, so I've always made my pesto without them, making this a nut free option for my friends and readers who have a nut allergy. When I shared this recipe on social media a little while back, I got a lot of positive feedback regarding leaving the nuts out, and it makes me very happy to hear that!
Pesto hails from Genoa, which is why a lot of jarred pesto actually says Genoa Pesto. Pesto translates "to pound" in Italian, which is ultimately what you are doing with all of the ingredients. You "pound" or blend all of the ingredients together to form a thick, rich sauce. It typically involves a few ingredients such as crushed garlic, basil, pignoli nuts, parmesan cheese, and olive oil. You can read more about the origins of pesto here.
Pesto is typically used as a topping for pasta, but you can use pesto in so many dishes:
If you made pesto for one recipe, you'll be amazed at what else you can use it for.
The best part about making my nut free homemade pesto is that it only takes four ingredients.
Making homemade pesto is easy! You only really need a good blender or food processor and some patience. It likely won't become smooth after the first blend, so adding a little more oil and cheese will help the pesto come to a smooth consistency.
This recipe is easily made vegan by swapping the parmesan cheese for nutritional yeast. The flavor may change just a little, but overall it'll do great as a swap.
Not into basil? Use arugula, spinach, or even kale! Any dark, leafy green will yield similar results. A fellow food blogger and friend of mine used broccoli rabe to make pesto. Now THAT is creative!
No stress! Pesto freezes really well. You can store it in an ice cube tray for easy portions, or use a super small container and stash in the freezer. Take it out a few hours before use and you're good to go!
Don't miss these yummy recipes, which would go really well with a pesto sauce, too!
Use up all of the leftover summer basil in this deliciously easy and nut-free homemade pesto. This recipe comes together with just four ingredients, and packs that irresistible flavor you know and love. Pesto is truly the GOAT of condiments.
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