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nut-free pesto

Homemade pesto is a simple and adaptable recipe that you can use as marinade, in sandwiches, on pasta, or over roasted veggies. It's full of fresh flavors and wholesome ingredients.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Pesto Ingredients
  • 2 cups fresh basil leaves
  • 2.5 cloves garlic peeled, large
  • 0.5 cup pecans
  • 0.33 cup freshly grated parmesan cheese optional
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.25 cup olive oil
  • 0.25 cup neutral oil such as avocado or vegetable oil
  • cup Additional oil if needed, to reach desired consistency
  • to taste Salt and Pepper for seasoning

Method
 

Preparation Steps
  1. Remove any large stems (small stems are okay) from the basil, and add it to the bowl of your food processor or blender.
  2. Add the garlic, pecans, parmesan cheese if using, salt, pepper, and 0.25 cup of olive oil.
  3. Blend until the mixture starts to come together, scraping down the sides often.
  4. Add additional oil a little at a time until the mixture comes together, scraping down the sides often, until it becomes well-mixed but not too oily. You are after a paste or sauce texture that is a little on the thick side.
  5. Give it a taste, and add additional salt and pepper to taste.
  6. Store in an airtight container in the fridge for up to 10 days or in the freezer for much longer.
  7. Serve over hot pasta, toss grilled or roasted veggies with it, make a pesto sandwich with it, and it's also great on chicken and fish.

Notes

This nut-free pesto is a fantastic way to enjoy the classic flavor without allergens. Feel free to experiment with different nut substitutes like sunflower seeds for another variation.