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A jar of nut-free pesto on a cutting board with fresh basil, garlic, and parmesan on the side.

Nut-Free Pesto

A woman's face.Angie Zoobkoff
This homemade pesto is made with basil, Parmesan, olive oil, and garlic, and contains no nuts, making it safe for those with allergies.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Italian
Servings 16 tablespoons (1 cup)
Calories 67 kcal

Equipment

Ingredients
  

  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (118 ml) olive oil
  • Salt

Instructions
 

  • Combine the basil and garlic in the bowl of a food processor fitted with the s-blade. Pulse until coarsely chopped, about 15 1-second pulses.
  • Add the Parmesan and pulse a couple of times to combine.
  • With the food processor running, pour the oil through the feed tube and process until mixed, about 30 seconds. Stop the food processor, scrape down the sides, and process again until smooth, about 10 seconds more.
  • Season to taste with salt.

Notes

    • Storage and freezing--Store in a covered container in the refrigerator for up to 1 week, or freeze for up to 6 months.
    • Dietary--This nut-free pesto recipe is suitable for gluten-free and vegetarian diets.

Nutrition

Serving: 1 tablespoonCalories: 67kcalCarbohydrates: 1gProtein: 1gFat: 7gCholesterol: 3mgSodium: 33mg
Keyword fresh herb condiment, nut-free
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