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    The Heirloom Pantry » Recipes » Dressings and Sauces

    Homemade Basil Pesto Without Pine Nuts

    Published: Jan 13, 2019 · Modified: Oct 9, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Homemade basil pesto without pine nuts (with walnuts) Pinterest pin.

    Homemade Basil Pesto without Pine Nuts is a fresh and versatile sauce made with fresh basil, walnuts, Parmigiano-Reggiano, garlic, and olive oil. It takes a few minutes to make and is a flavorful addition to pesto pasta, mozzarella chicken, turkey sliders, and more.

    Pesto in bowl with bread flatlay.

    Classic basil pesto calls for pine nuts. However, we use walnuts instead of pine nuts because they are more affordable without sacrificing flavor. Walnuts are still rich and hearty and make the perfect addition to pesto. When combined with the basil, cheese, garlic, and olive oil, it creates a multi-dimensional flavor medley.

    Jump to:
    • About Homemade Pesto Without Pine Nuts
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Storage
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Homemade Pesto Without Pine Nuts

    • Taste - The combination of basil, olive oil, cheese, and pine nuts creates an herbaceous and richly flavored pesto.
    • Texture - The pesto is thick yet light.
    • Effort - All you need to do is add the ingredients to a food processor then blend.
    • Time - It takes just 5 minutes to whip up this delicious pesto.
    Wooden spoon with pesto above bowl.

    Ingredients

    • Fresh basil leaves - Fresh basil provides a fresh and peppery flavor to the pesto sauce.
    • Parmigiano-reggiano - Parmigiano-reggiano or parmesan cheese adds sharp creaminess.
    • Walnuts - Raw or toasted walnuts add a nutty flavor and heartiness to the pesto sauce.
    • Garlic cloves - Garlic adds the quintessential aroma to the sauce.
    • Extra virgin olive oil - Olive oil is an emulsifier that brings the sauce together.
    • Kosher salt - Salt accentuates the flavors of the sauce.
    • Freshly ground black pepper - Black pepper adds a little spice

    Substitutions

    • Nuts - Replace the walnuts with pine nuts, pecans, almonds, or hemp seeds.
    • Kale - Try our Kale Pesto Recipe recipe with fresh torn kale for an earthy alternative.
    • Nut free pesto - If you have a nut allergy or just want to keep fat calories down, you can omit the nuts.
    • Pecorino Romano - Replace a ¼ of Parmigiano-reggiano with Pecorino romano for an extra sharp flavor.

    Variations

    • Lemon Juice - Add a tablespoon of lemon juice for added acidity and brightness.
    • Spicy - Add crushed red pepper flakes to make the sauce spicy.
    • Vegan - Omit the grated Parmigiano-reggiano or parmesan cheese to make this recipe vegan and dairy free.
    • Spinach Pesto - Add a couple cups of spinach leaves if you are running low on basil leaves .

    Instructions

    Step to make pesto alla genovese (classic basil pesto), chilling and drying basil leaves, adding cheese, garlic, basil, and pine nuts to food processor, and blending.
    • Chill basil leaves - Place the basil leaves in a mixing bowl with cold water and ice. Allow to chill for 5 minutes, then drain and dry with a paper towel or clean kitchen towel. (Photo 1 and 2)
    • Add ingredients to food processor - Add walnuts, Parmigiano-Reggiano, garlic, salt, and basil leaves to a food processor. Pulse until it becomes a sandy consistency. (Photo 3 and 4)
    Step to make pesto alla genovese (classic basil pesto), streaming olive oil into food processor with the basil, pine nut, garlic, and cheese mixture.
    • Add olive oil - Add in olive oil. Blend until the mixture is creamy and smooth, about 1-2 minutes. (Photo 5 and 6)

    Pro tip - Use a baking spatula to scrape all of the pesto from the food processor and eliminate food waste.

    Storage

    If you don't use this gluten free basil pesto sauce all in one sitting, you can store it in an air-tight container and keep it in the refrigerator for up to 5 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in an airtight ice cube tray for up to 6 months.

    Recipe FAQs

    Is making your own pesto worth it?

    Yes! Homemade pesto is both easier and tastier than store-bought pesto. It only takes 5 minutes to make!

    What can you use instead of nuts in pesto?

    You don't need to use nuts in pesto. You can either omit them or use seeds like pumpkin or hemp seeds.

    Will pesto taste different without pine nuts?

    It will be slightly less nutty but still delicious.

    Why is my pesto bitter?

    Pesto can get bitter if you over-mix it in the food processor The olive oil contains bitter tasting polyphenols, which can get squeezed out if they are over processed.

    Why is my pesto turning brown?

    Pesto will turn brown if it oxidizes while stored in the refrigerator. In order to avoid oxidization, try adding a thin layer of olive oil above the pesto to seal out the air.

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      Roasted Red Pepper Pesto
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      Oven-Roasted Garlic (In Aluminum Foil)
    • Trader Joe's triangle butternut squash ravioli in a browned butter olive oil sauce with crispy fried sage leaves and toasted walnuts in a bowl.
      Butternut Squash Ravioli Sauce
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      How to Make Yuzu Ponzu Sauce

    Did You Like This Recipe?

    Love this pesto without pine nuts? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade pesto without nuts!

    📖 Recipe

    Pesto in bowl with bread flatlay.
    Print Recipe Pin Recipe
    5 from 2 votes

    Homemade Basil Pesto without Pine Nuts

    Homemade Basil Pesto without Pine Nuts is a fresh and versatile sauce made with fresh basil, walnuts, Parmigiano-Reggiano, garlic, and olive oil. It takes a few minutes to make and is a flavorful addition to pasta, protein, sandwiches, and more.
    Prep Time5 minutes mins
    Chill time5 minutes mins
    Total Time10 minutes mins
    Course: Condiment
    Cuisine: Italian
    Servings: 8
    Calories: 170kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 cheese grater
    • 1 Food processor
    • 1 wooden spoon

    Ingredients 

    • 2 cups fresh basil leaves
    • ½ cup freshly grated Parmigiano-reggiano
    • ¼ cup walnuts
    • 2 garlic cloves
    • ½ cup extra virgin olive oil
    • ¼ teaspoon kosher or Sea Salt
    Prevent your screen from going dark

    Instructions

    • Chill basil leaves - Place the basil leaves in a mixing bowl with cold water and ice. Allow to chill for 5 minutes, then drain and dry with a paper towel or clean kitchen towel.
      2 cups fresh basil leaves, ½ cup freshly grated Parmigiano-reggiano
    • Add ingredients to food processor - Add Parmigiano-Reggiano, walnuts, garlic, salt, and basil leaves to a food processor. Pulse until it becomes a sandy consistency.
      ¼ cup walnuts, 2 garlic cloves
    • Add olive oil - Add in olive oil. Blend until the mixture is creamy and smooth, about 1 minutes.
      ¼ teaspoon kosher or Sea Salt, ½ cup extra virgin olive oil

    Notes

    Top Tip
    • Use a baking spatula to scrape all of the pesto from the food processor and eliminate food waste.
    Storage
    • Refrigerate leftover pesto sauce in an air-tight container and keep it in the refrigerator for up to 5 days. Be sure to add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in a freezer safe container for up to 6 months.

    Nutrition

    Calories: 170kcal | Carbohydrates: 1g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 174mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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