Quick Pesto without Pine Nuts

A Quick Pesto without Pine Nuts is great for those with nut allergies. It's less expensive but an equally delicious substitute. Simple, quick & flavorful!

Course Condiment

Cuisine Italian

Keyword pesto, pesto without pine nuts

Prep Time 5

Servings cups

Calories 202kcal

Author Samantha Pickthall

Ingredients

4 cups fresh spinach leaves
2 cups fresh basil leaves
2 cloves garlic, peeled
Zest 1 small lemon
Juice 1 small lemon
1/2 cup shaved parmesan cheese
1/2 cup extra virgin olive oil
Salt and pepper, to season

US Customary - Metric

Instructions

In a high-speed food processor or blender, add all ingredients.
Blend on high for 20-30 seconds until well combined, all leaves have broken down and it's a thick pesto consistency.
Pour into a sealed container such as glass or Tupperware to store.
Use to make pesto pasta, spread on toasted bread, or serve with eggs or as a dip!
Enjoy!

Notes

Make it Dairy-Free: Use dairy-free parmesan cheese or any DF hard, salty cheese.

Store in an airtight container in the refrigerator for up to a week.

Freeze pesto by placing the pesto in an airtight container or zip-lock freezer bag, pressing out any excess air, and tightly sealing. Alternatively, freeze pesto in ice cube trays.

Thaw frozen pesto in the refrigerator overnight or on your kitchen counter for 30 minutes - 1 hour until thawed.

Storing tip: To keep pesto vibrant, add a thin olive oil layer before sealing in a container or ice cube tray. For zip-lock bags, remove excess air to minimize discoloration and oxidation.

Nutrition