Nothing is fresher than homemade and this nut free pesto recipe is the best you’ll ever have! Just a few simple ingredients and you’re on your way to a delicious pesto for recipes, dipping or eating right from the jar!
One of the first things I planted in my garden this year was plenty of fresh basil. Cilantro and basil top the list for me when it comes to fresh herbs and my garden is full of these plants. With so much basil just begging to be used in some yummy recipes, I knew one of the first things I was going to make was homemade nut free pesto. There’s nothing wrong with traditional pesto made with pine nuts and it’s one of my favorite things. But my son has a nut allergy so traditional pesto is a no-no.
Finding store bought pesto that doesn’t contain nuts (and isn’t full of a bunch of additives that I don’t really want to eat) is usually difficult so I do what I do best and I just make my own.
And it’s so unbelievably easy to make nut free pesto that there really is no reason to buy store bought.
It only takes four ingredients and minutes to make. As long as you have some good olive oil, fresh garlic, fresh parmesan cheese and fresh basil, you’re good to go!
Even if you don’t have a backyard garden or didn’t plant tons of basil in the one you do have, you can always find fresh basil in the grocery store.
And while it’s a little teeny, tiny bit more effort than just opening a jar. One taste and you’ll agree it’s worth the extra few minutes.
WHAT IS NUT-FREE PESTO USED FOR
Pesto is a delicious sauce that is great on pasta but it’s also amazing on fish, chicken, meat and different vegetables.
Use it as a topping for salmon or balsamic chicken. And it’s amazing spooned on top of a burger with fresh mozzarella slices. YUM!
I don’t think there is any wrong way to use pesto.
HOW TO STORE HOMEMADE PESTO
Storing your homemade pesto is easy. IF you have any left after you make it, you can store it in an airtight container in the fridge for up to a week.
You can also freeze your homemade pesto. Spoon it into ice tray molds for perfectly portioned amounts to use throughout the winter or just store it in a freeze safe jar like these Ball canning jars. I have a freezer full of them right now so I can enjoy the fresh basil taste all winter long.
Homemade pesto will store for about 6 months in the freezer.
HOW TO MAKE HOMEMADE NUT FREE PESTO
Making your own homemade nut free pesto is so much easier than you think. With just four ingredients, it’s one of those recipes you can make whenever you get a craving for delicious, fresh pesto. Or better yet, make a big batch and freeze some for use later.
You’ll need some garlic, parmesan cheese, basil and a good olive oil. Oh and a blender or food processor to blend it all up!
- 1/4 cup extra virgin olive oil
- 3 cloves of garlic
- 1 1/2 cups of fresh basil leaves lightly packed
- 3/4 cup shredded parmesan cheese
- In food processor or blender, combine all ingredients
- Pulse until all ingredients are combined
- If a little dry, add more olive oil a little at a time
- Pour into a bowl and enjoy on your favorite recipe or freeze for future use
This recipe is pretty forviging and you can add a little more or less of anything here and won't mess up the flavor too much.
I love garlic so sometimes I'll add in 4-5 cloves.
Same thing with the parmesan. My last batch, I shredded too much cheese added a little more than a cup.
Serving Size:1 tb
Amount Per Serving: Calories: 9 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 0g
RECIPES THAT NUT FREE PESTO WOULD PAIR WELL WITH
- Top grilled chicken with this nut free pesto and fresh mozzarella
- Burgers like these delicious Pesto Burgers
What would you top with this yummy homemade pesto?