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–+ servings
pasta covered in pesto
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Nut Free Pesto

A rich, creamy basil pesto made completely nut-free, with all the classic garlicky depth of the original. Vegetarian, ready in 20 minutes, with an optional twist for extra creaminess.
Course Appetizer, Mains, Side
Cuisine Italian
Diet Gluten Free
Keyword basil pesto recipe, easy pesto, Green pesto, pesto dip, pesto without nuts
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 271kcal
Author Nicole Shroff

Ingredients

  • ½ cup olive oil (120 mls) ½ cup
  • 2 cups basil (40 grams) small fresh leaves
  • 2 cloves garlic
  • 3 tablespoons Parmesan Reggiano cheese freshly grated
  • 2 tablespoons Pecorino sardo cheese (aged) freshly grated
  • ½ teaspoon sea salt adjust according to taste
  • 1 tablespoon mashed banana (optional)
Metric - US Customary

Instructions

  • Wash the 2 cups basil taking care not to damage them, then pat dry with a kitchen towel.
    2 cups basil
  • Using a pestle and mortar, crush the 2 cloves garlic and ½ teaspoon sea salt to a paste.  
    2 cloves garlic, ½ teaspoon sea salt
  • Add a few basil leaves at a time, grinding in a light, circular motion, till all the leaves have been cut to small bits.
    1 tablespoon mashed banana
  • Whisk in ½ cup olive oil till creamy, then add the cheeses 3 tablespoons Parmesan Reggiano cheese and 2 tablespoons Pecorino sardo cheese. Mix in 1 tablespoon mashed banana if using.
    3 tablespoons Parmesan Reggiano cheese, 2 tablespoons Pecorino sardo cheese, ½ cup olive oil

Notes

If using a blender, blend the garlic and salt first, then add the leaves.
  • Blend in short pulses, stopping to push down the leaves every so often, till it becomes a paste.
  • Spoon out into a bowl/jar, and stir in the banana and cheeses, then mix in the oil.
  • To serve with pasta, mix in a little of the starchy pasta water to combine it well.
  • Fresh pesto always has the best flavour, but will keep in an airtight container for a day or two in the fridge.
  • Pesto will darken on exposure to air, so make sure there is a layer of oil covering the pesto before sealing and storing in the fridge/freezer to prevent oxidation.
  • Blend with 1 tablespoon banana for extra creaminess, but this will reduce the amount of time it can be stored in the fridge.
  • Pesto can also be frozen in ice cube trays, and stored in freezer bags.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 2g | Protein: 3g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 5mg | Sodium: 382mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg