Basil Pesto - No Nuts
Basil pesto with no nuts
- 3 ounce Fresh Basil
- 1/2 cup Parmesan Cheese
- 2 cloves Fresh Garlic Lightly chopped
- 1/2 cup Olive Oil More may be needed depending on the texture you want to reach - how thick or thin you would like your pesto
- 1/2 tbsp Salt Add more or less for taste
- 1/2 tbsp Cracked Pepper Add more or less for taste
Pick all leaves off the basil and place in food processor
Take garlic and chop a little and sprinkle on basil in food processor
Take parmesan cheese, salt and pepper and place in food processor as well
Turn on food processor and slowly stream in olive oil (you may not use it all or you may need more depending on the consistency you want to reach) and mix until it makes a thicker paste
Add to your favorite pasta or dish
Basil pesto is such a unique tasting sauce or accompaniment. I make it all the time and never get tired of it! It is a touch sweet from the basil, but a little spicy with the raw garlic, it’s a little salty and comes perfectly together with a smoothness from the extra virgin olive oil and parmesan cheese.
My recipe is simple, but not the standard basil pesto recipe. In my particular recipe, I make it with no nuts. Mainly, because my husband and sister won’t eat it…! Me too though – I don’t care for pine nuts, which is traditionally used in basil pesto. I like to make it sometimes, adding walnuts or pecans, but it is just as awesome without nuts. I promise you won’t miss them. An added benefit to no nuts, as well, is you never have to worry about nut allergies if you chose to bring it to a gathering, potluck or dinner party.
Basil pesto is fantastic on pasta or chicken and I love it on a plain french baguette too. It makes a great appetizer or snack. It’s just all around greatness. It turns a plain, boring dish into an exceptional creation. Everyday I go to work, I like to bring quinoa for my lunch. I make it with water and a touch of salt. Quinoa is ok by itself, but add the pesto to it and suddenly, I can’t wait for lunch. It also complements rice, white fish, on pizza in place of the tomato sauce, gnocchi, steak (yum!), shrimp, it works well with french fries and even sweet potatoes which I personally love so much!
I might be over-the-top in love with this pesto and eat it way too much, but I’m certain you will love it too.
Here’s how to make it.
- Fresh Basil
- Fresh Garlic Cloves
- Parmesan Cheese
- Olive Oil
- Food Processor
First, take the basil, clean it and pick all the leaves off the stems. Place all of the leaves in the food processor and set aside.
Next, take your garlic cloves and start chopping them up a bit, just so they get distributed evenly throughout the pesto. I use two to three cloves – it depends how much garlic taste you want. I always use three or more because i’m absolutely in love it, but feel free to use as much or as little as you want. If you’re like my sister, she’s not a fan. One will suffice for her!
Add the parmesan.
Sprinkle in a little salt and pepper.
Lastly, take the olive oil and slowly start to stream it in the food processor while it’s turned on.
Use just enough olive oil to combine all the ingredients into a loose paste. Now, you’re done and ready to enjoy on any and everything you like!
Basil pesto is so easy to make, fast and super tasty as well!
Try it… and if you’re anything like me, you’ll be hooked!
Good food – good mood!
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