I didn’t think you could make a delicious creamy homemade pesto without pine nuts. I was wrong. This piquant green sauce bursts with basil flavor while buttery toasted walnuts balances the taste. Fresh garlic and tangy lemon add zip to the sauce while the quality olive oil infuses the sauce with a fruity peppery taste. Homemade pesto is one of the quickest ways to brighten any dish, such as our Salmon with Pesto Sauce.
What is pesto?
The word pesto means “pounded” in Italian. So, pesto in Italian refers to any number of raw sauces prepared by pounding the ingredients with a wooden pestle and marble mortar.
Classic pesto or pesto Genovese is a Ligurian invention. The name comes from the capital of the northwestern coastal region of Italy, Genoa. Not only is Liguria famous for its basil but also for its buttery-sweet olive oil.
Classic pesto ingredients
It’s a combination of:
- Basil leaves — this is the star which is the base of the sauce and gives it its distinctive bright verdant hue.
- Crushed pine nuts — this adds structure.
- Garlic — adds outstanding flavor
- Parmigiano-Reggiano cheese — adds saltiness and helps the pesto stick together.
- Extra Virgin Olive oil — gives the sauce a creamy and rich consistency besides adding a fruity and peppery taste.
- Fresh lemon juice — brightens everything and helps the other flavors shine.
- Kosher Salt and Freshly Ground Pepper — both add flavor.
How to combine
Today it’s common to use a blender or food processor to make homemade pesto. Other countries also have their own version of this delicious herby, garlicky condiment paste. Some of the ones that are famous are Pistou and Picada.
What is the difference between pesto, pistou, and picada
Pistou is the Provençal version of pesto.
- It contains basil, garlic, and olive oil
- Lacks nuts and cheese. This is an ideal alternative for those with nut or dairy allergies.
- Not as creamy and more garlicky than pesto.
Picada is a Spanish parsley pesto version without cheese.
- Contains nuts such as blanched peeled almonds, hazelnuts, or pine nuts.
- It also has garlic and olive oil.
- Black pepper, bread, roasted peppers, and paprika are also popular additions.
Common Substitutions
Any combination of herbs, nuts and cheeses make a delicious pesto.
- For pine nuts substitute: walnuts; hazelnuts; almonds; pistachios; pecans; sunflower seeds; and macadamia nuts.
- For basil, substitute: spinach; arugula; parsley; sorrel; baby chard; sage; marjoram; cilantro; mint; carrot tops; blanched, drained and cooled kale or chard.
- For parmesan cheese, substitute: Pecorino Romano; Asiago; Aged manchego; or other hard, salty cheeses.
Pesto without pine nuts
We decided to make our pesto without pine nuts since they are so expensive and difficult to find. If they are old they could have a slight rancid taste that could ruin your pesto.
Instead we used toasted walnuts which added a rich roasted flavor and brings out the oils in the nuts. All the other ingredients we kept the same.
4. Blanch the basil in water for no more than 15 seconds.
5. Immediately put basil in ice water to stop it from cooking.
6. Press water from basil. 7. Put the basil in the processor bowl. 8. Add the rest of the ingredients to the processor. 9. Pulse until you get a nice creamy consistency.
Once the topping is the consistency and taste you want, you can use it immediately, store in the fridge for several days, or freeze it to use at a later date.
Chef Tips
- Always use fresh basil leaves to make pesto. Look for plants with bright, perky leaves. They will have the most moisture and oils still in the leaf.
- Toast the nuts. You may use them raw but toasting enhances the flavor.
- Don’t over process the basil leaves. Heat from the blender or food processor, or over-chopping can cause to the basil leaves to turn brown. Add the basil leaves last.
- Add a pinch of Kosher salt. Salt helps break down the leaves plus adds flavor.
- Add a touch of citrus. Lemon juice and/or zest can brighten up the pesto and also help it to retain its color.
- Choose extra-virgin olive oil for the best pesto. A good quality olive oil will do wonders for the taste of your pesto.
- Store pesto in refrigerator with a layer of olive oil. Helps preserve the color. If you need to save it for a long period of time it is best to freeze the pesto. Use ice cube trays and cover with plastic wrap. After the cubes freeze store in freezer bags.
- Keep the bright green color by blanching — a quick dunk in hot water than a cold bath will produce a creamier pesto plus maintain the beautiful color.
- Pesto freezes well — make a lot of it. Freeze it in ice cube trays then store it in zip-lock bags. Pesto will store for up to three months.
Quattro Chiacchiere (a chat)
Growing up, the pesto I was most familiar with was of the parsley variety.
Mamma would make it using the parsley, garlic, lemon zest, salt, and olive oil. She’d chop the ingredients into a fine paste, put them in a bowl and add the olive oil.
In the summer time Mamma would grill fish on our little hibachi grill and then she’d slather the fish with fresh pesto. It was so good.
Ways to enjoy basil pesto
- Tossed with your favorite pasta.
- With potatoes — either in mashed or baked.
- Chicken breasts –stuff them or slather them.
- As a sauce on seafood or simply tossed with grilled shrimp.
- On sandwiches.
- Pesto crostini.
Even Pesto without pine nuts tastes so good and fresh you may even want to eat by the spoonful. That’s okay, I won’t judge – I’ve done it myself. After all, we do have to make sure it’s safe for family consumption, don’t we? 🤣
Tutti a tavolo è pronto!
Un caro saluto e alla prossima.
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Homemade Pesto Without Pine Nuts
Homemade pesto is one of the quickest ways to brighten any dish from just good to extraordinary. The taste is fresh and green with a garlic undertones. The flavors play so nicely together you’ll be looking for more ways to include it in your menu.
If you like this recipe please give it a 5-star rating.
Easy Homemade Pesto Without Pine Nuts
Ingredients
- 2 cups basil solid packed cups
- 2 garlic cloves
- 1/3 cup walnuts toasted ** see notes
- 2/3 cups extra-virgin olive oil divided
- 1/2 cup Parmesan or Pecorino Cheese
- 1 tsp fresh lemon juice
- Kosher salt and freshly ground pepper
Equipment Needed
Instructions
- Bring a deep pot of water to a boil. Get a deep bowl of ice water ready.
- While the water is coming to a boil, pull the tender leaves of basil from their stems and set aside.
- Once the water comes to a boil blanch the leaves for no more than 15 seconds in the water by submerging them with the wire strainer.
- Remove them with the wire spider/strainer and shock them in the ice water to stop them from cooking.
- Press the water out of the leaves by placing them in a potato ricer and squeeze. You may have to do this in several batches. If you don't have a ricer put in-between paper towels and press to remove the water.
- Combine the basil, garlic, nuts, and lemon in a food processor or blender until finely chopped.
- Add the Parmesan cheese and begin to stream in 1/2 cup of the olive oil and process until fully incorporated and smooth.
- Season with salt and pepper. Taste and add more salt, garlic, nuts, cheese, or oil as needed.
- Place in jar and pour a bit of the saved olive oil on top and refrigerate. When ready to use stir in the oil and get creative with the delicious pesto.
Notes
Tips for the best pesto
- Always use fresh basil leaves to make pesto. Look for plants with bright, perky leaves. They will have the most moisture and oils still in the leaf.
- Toast the nuts. You may use them raw but toasting enhances the flavor.
- Don’t over process the basil leaves. Heat from the blender or food processor, or over-chopping can cause to the basil leaves to turn brown. Add the basil leaves last.
- Add a pinch of Kosher salt. Salt helps break down the leaves plus adds flavor.
- Add a touch of citrus. Lemon juice and/or zest can brighten up the pesto and also help it to retain its color.
- Choose extra-virgin olive oil for the best pesto. A good quality olive oil will do wonders for the taste of your pesto.
- Store pesto in refrigerator with a layer of olive oil. Helps preserve the color. If you need to save it for a long period of time it is best to freeze the pesto. Use ice cube trays and over with plastic wrap.
- Keep the bright green color by blanching — a quick dunk in hot water than a cold bath will produce a creamier pesto plus maintain the beautiful color.
- Pesto freezes well — make a lot of it. Freeze it in ice cube trays then store it in zip-lock bags. Pesto will store for up to three months.
Nutrition
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