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    The Heirloom Pantry » Recipe Index » Sides

    5 Minute Basil Pesto (Without Pine Nuts)

    Published: Jan 13, 2019 · Modified: Aug 3, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    This 5 Minute Basil Pesto is one of the most commonly used condiments in our kitchen. We use it as spread for sandwiches, garnish for cheeseboards, and a light sauce for pasta. It is a healthy substitute for mayo and dressing and it's a quick and easy way to spice up a dish. It is garlicky, cheesy, and packed full of flavor.

    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 but don't sacrifice taste. 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:
    • Ingredients
    • How to Make Fresh Basil Pesto
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Did You Like This Recipe?
    • 5 Minute Basil Pesto (Without Pine Nuts)
    • Food safety
    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 and creamy flavor.
    • Walnuts - Raw or toasted walnuts add a nutty flavor and heartiness to the pesto sauce.
    • Garlic cloves - Adds the quintessential aroma to the sauce.
    • Extra virgin olive oil - An emulsifier that brings the sauce together.
    • Kosher salt - Accentuates the flavors of the sauce.
    • Freshly ground black pepper - Adds a spicy kick.

    How to Make Fresh Basil Pesto

    1. Blend basil and cheese - Place basil and cheese in the food processor container. Pulse until well-blended, about 30 seconds.
    2. Add and blend walnuts and garlic - Add in walnuts and garlic, and blend for another minute.
    3. Add and blend salt, pepper, and olive oil - Add in salt, pepper, and olive oil. Blend until the mixture is creamy and smooth, about 1-2 minutes. Add salt and pepper to taste if necessary.
    Pesto Turkey Swiss Skillet Sliders in castiron skillet with bowl of pesto on the side.

    Substitutions

    • Nuts - Replace the walnuts with pine nuts, pecans, almonds, or hemp seeds.
    • Kale - Try our Kale Walnut Pesto 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 imbue heat to the sauce.
    • Vegan - Omit the grated Parmigiano-reggiano or parmesan cheese to make this recipe vegan and dairy free.
    • Spinach - Add a couple cups of spinach leaves if you are running low on basil leaves and for added nutritional value.

    Equipment

    This pesto sauce recipe requires kitchen essentials, all of which can be used for many other common recipes. To make this sauce, you need a knife, cutting board, food processor, and wooden spoon.

    To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials shop.

    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.

    Did You Like This Recipe?

    If you loved this basil pesto recipe, please rate and comment below! For more healthy condiment and sauce recipes, check out:

    • Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
    • Healthy Greek Yogurt Ranch Dressing
    • 5 Minute Kale Pesto (with Walnuts)
    • Yuzu Ponzu Sauce
    Pesto in bowl with bread flatlay.
    Print Recipe Pin Recipe
    5 from 2 votes

    5 Minute Basil Pesto (Without Pine Nuts)

    This 5 Minute Pesto is one of the most commonly used condiments in our kitchen. We use it as spread for sandwiches, garnish for cheeseboards, and a light sauce for pasta. It is garlicky, cheesy, and packed full of flavor.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Condiment
    Cuisine: Italian
    Servings: 8
    Calories: 170kcal
    Author: Kathleen Higashiyama

    Equipment

    • knife
    • cutting board
    • Food processor
    • 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 Salt
    • â…› teaspoon Freshly ground black pepper

    Instructions

    • Blend basil and cheese - Place basil and cheese in the food processor container. Pulse until well-blended, about 30 seconds.
      2 cups Fresh basil leaves, ½ cup Freshly grated Parmigiano-reggiano
    • Add and blend walnuts and garlic - Add in walnuts and garlic, and blend for another minute.
      ¼ cup Walnuts, 2 Garlic cloves
    • Add and blend salt, pepper, and olive oil - Add in salt, pepper, and olive oil. Blend until the mixture is creamy and smooth, about 1-2 minutes. Add salt and pepper to taste if necessary.
      ¼ teaspoon Salt, ⅛ teaspoon Freshly ground black pepper, ½ cup Extra virgin olive oil

    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
    Keyword: basil pesto, basil pesto recipe, basil pesto sauce, pesto recipe, pesto recipe without pine nuts
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Don't leave food sitting out at room temperature for extended periods

    See more guidelines at USDA.gov.

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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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    Welcome! We're Kat and Alec, the recipe developers, food photographers, and authors behind The Heirloom Pantry. Here you'll find approachable elevated recipes, thoughtful entertaining tips, and sustainability practices you can weave into your everyday routine.

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