Homemade pesto is beyond easy and can be used for so many delicious meals and snacks, plus you can use much of what you already have on hand in your pantry, fridge, and garden to make it! I don’t have anything against pine nuts — they add a subtle nutty flavor and almost creamy texture because they’re so little and blend up smoothly. Leave a comment and don’t forget to rate it below! For more printables, be sure to shop our store at Michele Tripple Design. Homemade pesto is a simple and adaptable recipe that you can use as marinade, in sandwiches, on pasta, or over roasted veggies. ★☆ We always love knowing how your recipe turns out! This pesto without pine nut recipe is so simple to make and tastes delicious as it uses fresh ingredients to give you the pesto taste you love without the nuts. Fresh basil is the key to making homemade pesto. Leaving out the pine nuts does not reduce the flavor of this basil pesto, it just reduces calories! Pesto is so versatile well beyond pasta! French pistou sauce is just like pesto but is made without nuts—perfect for those with a nut allergy or who want the flavor of pesto without the pine nuts. When I say easy, I really mean it! These two key ingredients are what helps pesto be creamy and delicious. If it is still frozen stir it a bit and then place it in the microwave for about 10 seconds. I’m so glad you liked it! Give it a taste, and add additional salt and pepper to taste. Do not try to use dried basil because it does not have the water or natural oils that are needed to make pesto. Serve over hot pasta, toss grilled or roasted veggies with it, make a pesto sandwich with it, and it’s also great on chicken and fish. This nut free pesto recipe is so convenient because there is no toasting nuts or anything like that, it is a matter of preparing the ingredients and blending them in the food processor and enjoying. Just stumbled on this. Get 8 Weeks of Dinners Planned For You - Instantly. How to Safely Handle Hot Peppers (without buying…, Spaghetti Squash with Meatballs and Tomato Sauce, Garlic and Herb Whole Chicken in the Crock-Pot. Traditional pesto is made using Italian basil, coarse salt, garlic, extra virgin olive oil, pine nuts, and some sort of grated cheese, like parmesan or pecorino. Place all your pesto ingredients in a food processor and grind until they are mixed well. Salt and cheese both counteract tart bitterness, so add a pinch of either until the pesto reaches your desired flavor. Or you can freeze it. Pulse the first 6 ingredients in a food processor until coarsely chopped. Melissa is deticated to helping parents figure out the nightly questions, "What's for Dinner?!" Pesto can take on a bitterness when there’s a touch too much garlic. On any given day you can walk in our house and find a collection of pesto in the fridge and in the freezer for pesto chicken pizza, grilled chicken pesto … Keywords: pesto, easy, homemade, condiment, side, healthy, basil, Tag @blessthismessblog on Instagram and hashtag it #blessthismess. Don’t forget the salt. First, you want to remove the stems from your fresh basil. Plus, it’s full of fresh flavors and wholesome ingredients. I like to freeze it in ice cube trays. Rate this recipe This 5-minute, 5-ingredient Nut-Free Chickpea Basil Pesto recipe is an easy way to still enjoy Italian-inspired basil pesto without the nuts… Don’t let anyone tell you that you have to use pine nuts in pesto! You can totally skip the cheese. Delicious pesto is very much still on the table. I make loads of this during peak basil season and just keep it in the freezer. ; Extra Virgin Olive oil — gives the sauce … If you love adding nuts to your pesto, but don’t have pine nuts, you can try: When basil is not in season, or you find yourself without any, try these basil substitutes for pesto: Using these substitutions will change the flavor of your pesto, but it could make for an interesting flavor combination that you love! Get my newsletter or a new recipe every day! Treat Basil with care. Please see our privacy and disclosure statements for more information. Remove any large stems (small stems are okay) from the basil, and add it to the bowl of your food processor or blender. I have also used pistachios (so good! ), almonds, and walnuts with success. Did you make this recipe? The saltiness helps breakdown the basil which is what you need. This helps it stay fresher (and green) longer. I love this recipe with pecans. You can either place it in an airtight container in the fridge for about 4 days. This includes adding it last to the blender so it is not over chopped. It’s actually just as phenomenal with all sorts of other nut varietals, like this version with … ★☆ It’s a little pop of summer when the snow flies. Don’t forget the salt. ; Crushed pine nuts — this adds structure. I’ve also used almonds, walnuts, and, my favorite, pistachios to much success! ★☆ For more light and bright meals filled with your favorite garden herbs, don’t miss my Quick & Easy Pesto Pasta Salad, Spaghetti Squash with Meatballs and Tomato Sauce, and Garlic and Herb Whole Chicken in the Crock-Pot! Michele is a Family Life Educator with her degree in marriage and family studies. As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. Directions. They are the edible seeds of pines. So, I’d much rather use something that’s more convenient and just as effective!