This Fresh Basil Pesto sauce can be used for and elevate so many dishes. Not only is this recipe delicious but it is nut-free! Make this in less than 15 minutes with very few ingredients.
Growing up, I never knew that pesto sauce was typically made with pine nuts. My sister has always been allergic to nuts, so when my mom made homemade pesto sauce, she always made it nut-free. That is all I never knew, and it tasted amazing! Nut allergies are even more common now than when I was younger, so this recipe will provide a great alternative to the typical pesto sauce.
I am lucky enough that I was able to use freshly grown basil. If you don’t have a garden, you can buy a basil plant and successfully keep it in your home. Buying the small plastic containers of basil in the produce section won’t be enough to make pesto sauce, so investing in a basil plant or growing your own, even in a window planter, is ideal. Plus, it is much better for maintaining your budget!
What to make with Fresh Basil Pesto
- Add it to salad for a boost of flavor – try my Caprese Salad with Pesto recipe!
- Use it in pasta dishes – I love adding it to Trader Joe’s Cauliflower Gnocchi
- Use as a pizza sauce – try my Naan Bread Pizza (recipe coming soon)
Advice for Storing your Homemade Pesto
Homemade pesto can last up to one week in the refrigerator and FOUR months in the freezer! Either way, I recommend storing it in a glass container.
It is also common for pesto to turn brown if it is homemade because of course, there are no added preservatives. Before storing, simply add a layer of extra virgin olive oil to the top, which will protect the pesto and keep the green color longer. It is okay if your pesto turns a little brown, though, and you will find that it is only the top layer that does so. Simply stir the pesto and you will see it is still green underneath.
Shopping List for Fresh Basil Pesto
- Fresh Basil
- 1 Lemon
- Garlic
- Grated Parmigiano Reggiano Cheese
- Extra Virgin Olive Oil (Used Filippo Berio)
Give this easy recipe a try, and leave questions below. I would love to hear how you use the pesto!
Fresh Basil Pesto
Equipment
- Slicing Knife
- Lemon Squeezer
- Cuisinart Food Processor
- Silicone Spatula
Ingredients
- 7 oz Fresh Basil
- 1/2 Lemon
- 3 cloves Garlic Whole
- 4 tbsp Parmigiano Reggiano Grated
- 3 tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
Instructions
- Wash and dry Basil
- Cut Lemon in half
- Peel Garlic Cloves (Keep whole)
- Add Basil, Garlic Cloves, Cheese into food processor
- Squeeze Lemon into food processor
- Slowly add Extra Virgin Olive Oil, as you use the chop function until ingredients are fully combined
- Add Salt and Pepper to taste
Notes
- I own a Cuisinart Mini Food Processor, so I don’t add all of the basil, garlic and cheese all at once. I add a little at a time to test the texture and taste along the way.
- This is a nut-free pesto!
- For reference, the amount of pesto in this recipe is enough for use in two pasta dishes
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