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.
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.