Pesto without Pine Nuts
User Reviews
5
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
8 servings
-
Calories
78 kcal
-
Course
Side Dish, Condiments
-
Cuisine
Italian, International
Pesto without Pine Nuts
Description
The recipe combines packed fresh basil leaves and baby spinach in a food processor to create a green base, then adds chopped garlic, lemon juice, salt, and black pepper for seasoning. Olive oil is gradually incorporated on low speed to emulsify the ingredients into a smooth sauce. Freshly grated Parmesan cheese is pulsed in last, giving the pesto a rich, savory character and slightly creamy texture.
The lemon juice adds brightness and helps balance the earthiness of the greens and the richness of the cheese. The pesto can be served with tuna pesto pasta or an orzo pesto salad, complementing proteins and grains alike. By omitting pine nuts, this variation offers a nut-free alternative while maintaining a classic pesto flavor profile.
Leftover pesto stores well in the refrigerator for up to seven days and freezes well for up to three months. For vegan or dairy-free adaptations, Parmesan may be substituted with nutritional yeast. Gradual addition of olive oil during blending helps avoid a greasy texture and ensures a smooth consistency.
Ingredients
- 2 cups basil packed, fresh leaves
- 2 cups spinach packed, fresh baby leaves
- 2 tablespoon lemon juice about ½ a lemon
- 1 clove garlic peeled and chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Add the basil leaves and baby spinach to a food processor and pulse several times. See the pictures above for reference.
- Add the lemon juice, garlic, salt, and pepper and pulse a few more times. Then, use a spatula to scrape down the sides of the food processor.
- Set the food processor to low and gradually add the olive oil in a steady stream. This method helps emulsify the oil into the pesto to make it smooth.
- Finally, add the parmesan cheese and pulse to combine.
- Taste and adjust seasonings to your liking, and enjoy! Serve with tuna pesto pasta or orzo pesto salad.
Notes
- Store leftover pesto in airtight containers in the refrigerator for up to seven days to maintain freshness.
- Freeze pesto in a freezer-safe bag or container for up to three months to extend shelf life.
- Use fresh basil and garlic to ensure the best flavor in the pesto sauce.
- Add olive oil gradually while blending on low speed to help emulsify and achieve a smooth texture without greasiness.
- Double the recipe to have extra pesto ready for quick meals or meal prep.
- Make it vegan or dairy-free by substituting Parmesan cheese with nutritional yeast.
- Try Pecorino Romano cheese as an alternative to Parmesan for a sharper, more tangy flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 252mg | 11% |
| Potassium | 72mg | 2% |
| Fiber | 0.3g | 1% |
| Vitamin A | 1048IU | 21% |
| Vitamin C | 5mg | 6% |
| Calcium | 47mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
