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    Home » Recipes » Sauces, Seasonings, Rubs

    Easy Homemade Pesto Without Pine Nuts

    Published: Sep 2, 2020 · Modified: Jul 20, 2022 by Marisa Franca · 29 Comments

    Jump to Recipe
    Homemade pesto without pine nuts can be a dip, sauce, or spread that pairs well with many flavors. Try mixing it with rice, risotto or mashed potatoes to see how much better the dish tastes. It is quick to make and versatile. We use walnuts so the pesto is also economical. Try making pesto with other greens - it will be a favorite condiment at your house.

    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.

    Bowl of green pesto surrounded by hard cheese, basil, walnuts and garlic.
    Table Of Contents
    • What is pesto?
    • Classic pesto ingredients
      • How to combine
    • What is the difference between pesto, pistou, and picada
    • Common Substitutions
    • Pesto without pine nuts
    • Chef Tips
    • Quattro Chiacchiere (a chat)
      • Ways to enjoy basil pesto
    • You may need...
    • Homemade Pesto Without Pine Nuts

    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.

    Green basil pesto in bowl with olive oil and garlic cloves on a wooden cutting board.

    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.
    Ingredient photo for Walnut Pesto , walnuts, olive oil, lemon, garlic, pecorino cheese
    Washed Basil leaves are in the sink draining.

    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.

    Basil Pesto directions collage showing the first nine steps.
    1. Wash basil. 2. Set pot of water to boil. 3. Get an ice bath ready to stop basil from cooking.
    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.

    Pesto sauce collage of final steps to making the pesto.
    10. Scrape down the pesto and take a taste. Is it to your liking? If not add more salt, garlic, nuts, cheese, olive oil as needed. 11. Freezing in an ice cube tray makes it easy to enjoy the pesto during the winter. Once the basil is frozen pop the cubes in a freezer bag and seal. 12. You may enjoy it right away or keep in the fridge for a few days.

    Chef Tips

    1. 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.
    2. Toast the nuts. You may use them raw but toasting enhances the flavor.
    3. 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.
    4. Add a pinch of Kosher salt. Salt helps break down the leaves plus adds flavor.
    5. Add a touch of citrus. Lemon juice and/or zest can brighten up the pesto and also help it to retain its color.
    6. Choose extra-virgin olive oil for the best pesto. A good quality olive oil will do wonders for the taste of your pesto.
    7. 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.
    8. 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.
    9. 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.

    4 picture collage featuring pesto on salmon, pasta, in bread, and sweet potatoes.

    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.

    Jar of green basil pesto surrounded by walnuts and lemon half.

    You may need...

    As An Amazon Associate I earn from qualifying purchases.

    We have both a blender and a food processor like this one. The processor is really convenient and we use it for making pesto and also mixing pasta and bread dough.

    What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

    Thank you for being part of All Our Way!

    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.

    Bowl of green pesto surrounded by hard cheese, basil, walnuts and garlic.

    Easy Homemade Pesto Without Pine Nuts

    Homemade pesto is fresh, flavorful and versatile. Use with what you have on hand and customize to suit your taste. This delicious green sauce is bursting with basil leaf flavors balanced by toasted walnuts, fresh garlic, a touch of lemon and delicious fruity olive oil.
    5 from 30 votes
    Print Pin Rate
    Course: condiment, sauce, seasoning
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Resting time: 5 minutes
    Total Time: 30 minutes
    Servings: 20
    Calories: 87kcal
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 2 cups basil solid packed cups
    • 2 garlic cloves
    • ⅓ cup walnuts toasted ** see notes
    • ⅔ cups extra-virgin olive oil divided
    • ½ cup Parmesan or Pecorino Cheese
    • 1 teaspoon fresh lemon juice
    • Kosher salt and freshly ground pepper

    Equipment Needed

    • Cuisinart Food Processor
    • Potato ricer
    • Deep pot - Dutch oven for cooking
    • Wire spider strainer
    • Potato ricer

    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 ½ 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

    1. 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.
    2. Toast the nuts. You may use them raw but toasting enhances the flavor.
    3. 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.
    4. Add a pinch of Kosher salt. Salt helps break down the leaves plus adds flavor.
    5. Add a touch of citrus. Lemon juice and/or zest can brighten up the pesto and also help it to retain its color.
    6. Choose extra-virgin olive oil for the best pesto. A good quality olive oil will do wonders for the taste of your pesto.
    7. 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.
    8. 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.
    9. 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.
    Vegan Pesto: Simply leave out the Parmesan cheese or you may substitute 3-4 Tablespoons of Nutritional Yeast. 

    Nutrition

    Calories: 87kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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      I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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