Fresh Basil Pesto (and Nut Free)

Your search for the best Fresh Basil Pesto (and nut free) recipe ends here! Nothing compares to homemade Basil Pesto, it’s fresh, fragrant and absolutely versatile any time of the year.

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What Is Basil Pesto?

Pesto in its simplest and traditional form is made with of basil, garlic, parmesan cheese, pine nuts and olive oil. Nowadays, pesto is made is many different ways. I have been to many restaurants where basil was substituted with different greens such as spinach, cilantro, parsley, arugula and even mint. Similarly, pine nuts can be substituted with cashews, walnuts, sunflower seeds, pistachio and the list goes on. That’s the beauty about pesto it is extremely versatile and you can make it using your favourite leaves and/or nuts and seeds.

Simple Fresh Basil Pesto

Pesto originates from Italy (of course it does), like many other delicious recipes. However, like mentioned before there are many variations of the traditional pesto and here I’m going to show you how I was raised making it. Like many recipes I share on this blog many of them are adapted from recipes I grew up with and absolutely love. My mom would always make pesto, so I grew up eating it all the time and now I make it ALL.THE.TIME. And truthfully, because it is so easy to make I absolutely refuse to buy it at the grocery store and you will too.

Fresh Basil Pesto Made With 5 Simple Ingredients

This recipe is made with 5 simple ingredients and nuts is not one of them. I get so excited talking about basil pesto because it is so darn good and yet so simple, I promise even your family will love it. Here is a list of what you will need:

Food Processor – You can also use a blender but be careful not too over blend. Pesto sauce is known for its texture and you can easily make it a paste if your over blend.

Basil – Must be fresh leaves, not the basil you find in the spice isle at the grocery store. In the summer you can find fresh basil almost everywhere (I even grow it myself). However, during the cold winter months it can be tough to source some out but if you are lucky you’ll be able to snag some from the grocery store. Good luck!

Garlic – lots of garlic

Parmesan cheese – You can also use Grana Pandano, Pecorino Romano or even a good old aged Cheddar would be fabulous in this recipe.

Lemon – Both lemon zest and lemon juice. Always zest the lemon before juicing it, it’s super difficult to do it the other way around.

Oil/Olive oil – I love olive oil but I always try to use a light olive oil for this recipe as I find the darker ones change the flavour of the pesto immensely. A non fragrant oil is best for this recipe, you do not want to take away from all the flavour the basil brings.

and of course, salt and pepper.

Enjoy Your Fresh Basil Pesto With…

• NO KNEAD ARTISAN BREAD
• Pastas
• Pizzas
• Soups
• Dips
• Veggies – raw or grilled
• Fish
• Chicken
• Burgers, like my Turkey Burger
• Savoury Pastries and pies
• Cheeses
• Salads
• etc…

Storing Your Pesto

Since pesto is made with fresh ingredients it cannot be stored in the refrigerator for a long period of time but if you are looking for a longer storage solution you can always freeze it. Store your your basil pesto in an airtight container, such as a mason jar or food storage container for up to one week in the refrigerator. To freeze your pesto, freeze in ice cube trays then store your ice cubes in freezer bags in the freezer for up to 3 month.

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Let’s Make Some Fresh Basil Pesto!