Enjoy this fresh and flavorful basil pesto without splurging on pine nuts. This simple recipe is easy to make, instantly elevates anything that it touches and is freezer friendly.
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Every year I plant a humble little garden.
I'm still working on my green thumb so my harvest tends to be small but what I always seem to have plenty of is herbs.
A problem that I'm happy to have, I like to preserve as much of their fresh flavor for the winter months as possible and so I make big batches of Chimichurri and pesto to freeze.
But since pine nuts can cost a small fortune and be a bit hard to find, over the past few years I have experimented with making my pesto with different nuts and seeds instead. And I have been so pleased with the results!
You'll love this recipe because:
- No Pine Nuts. This recipe uses walnuts (or pepitas for a completely nut-free pesto) instead of pine nuts. Perfect if you have a pine nut allergy, want a cheaper option or simply can't find pine nuts.
- Budget Friendly. Using walnuts in place of pine nuts and half spinach instead of full basil makes this pesto more affordable without sacrificing any flavor. (If you have an abundance of basil though, feel free to make it full basil!)
- Fresh and Flavorful. Filled with fresh basil, garlic and lemon, the flavors are bright and bold.
- Quick and Easy. Although traditional pesto is made in a mortar and pestle (did you know that's where the name pesto comes from? "Pestare" which means to crush), we're making it a little easier by using a food processor.
- Freezer Friendly. You can make a big batch of this pesto and freeze it in portions so you have some on hand for later use.
- So Many Ways to Use It. This versatile pesto is delicious used as a pasta sauce, a spread for sandwiches (like a turkey pesto sandwich), a topping for grilled meats or vegetables, and more.
The Ingredients
- Walnuts - We'll be using raw walnuts and then roasting them to bring out their flavor. If using roasted walnuts, you can skip that step. Alternatively, you can use almonds, pistachios or pepitas (which would make it nut free).
- Basil Leaves - Fresh basil leaves are essential for that classic pesto flavor. Be sure to pack them tightly when measuring.
- Spinach Leaves - Adding some fresh spinach leaves helps to bulk up the pesto and adds an extra dose of greens without overpowering the basil flavor. If you have enough basil, you can replace the spinach with extra basil or try a different green like arugula or chard for a bit different flavor.
- Parmesan Cheese - A typical ingredient in pesto, freshly grated Parmesan cheese adds rich taste to the recipe. Use fresh parmesan for the recipe (not the canned, powdery stuff).
- Garlic - Fresh garlic is another key pesto flavor. Do not use garlic powder. If you prefer a stronger garlic flavor, feel free to add another clove. And if you'd like it milder, you can reduce it to 1 or 2 cloves.
- Extra-Virgin Olive Oil - For best flavor, please use a good quality olive oil since this is the base. Avocado oil works fairly well in a pinch but the taste is best with olive oil.
- Lemon Juice - A touch of lemon juice adds brightness and helps to balance the richness of the other ingredients. It can be left out if needed.
- Sea Salt and Black Pepper - Enhances the flavors. Kosher or table salt will also work but you'll need to adjust to taste.
The Method
1. Toast walnuts. Place the walnuts in a single layer on a large cookie sheet. Roast in a 350 F preheated oven for 6-9 minutes until very lightly browned with a toasty smell. Remove the sheet pan from the oven and let them cool slightly.
2. Pulse nuts. To the base of a food processor, add the toasted walnuts along with the garlic cloves. Pulse several times until coarsely chopped.
3. Add greens. Add the basil, spinach, lemon juice, salt and pepper. Run on medium until chopped.
4. Incorporate oil. While the food processor is running, slowly drizzle in the olive oil. Continue processing until the mixture is smooth and well combined, stopping and scraping down the sides as needed.
5. Add parmesan. Add the shredded parmesan to the pesto and pulse a few more times to incorporate. Taste and add salt and pepper as needed.
6. Serve.
Leftovers and Storage
To Store: Place leftover pesto in an airtight container and store it in the refrigerator for up to 4 days.
To Freeze: For longer storage, you can freeze the pine nut free pesto in a freezer safe container for up to 3 months.
I like to freeze it in ice cube trays. Then once frozen, transfer the pesto cubes to a ziptop bag and store them in the freezer. This makes it easy to grab just the right amount to defrost in the fridge when you need it!
Make it Your Own
- Nut Free- Use pepitas instead of walnuts for a nut-free version of this pesto. Note that they take less time to toast (check out directions in this pepita butter recipe).
- Different Nut- Swap the walnuts for almonds or pistachios to change up the flavor.
- Roasted Garlic Pesto- Roast the garlic before adding it to the pesto for a richer flavor with less bite.
- Switch up the Greens- Replace the spinach with kale, beet greens, Swiss chard, or arugula for a twist or to make use of what you have on hand. (If you have a lot of Swiss chard, be sure to try this parmesan sautéed recipe!)
- Full Basil Pesto- Use all basil instead of a mix of basil and spinach for a more traditional basil pesto flavor.
- Include Other Herbs- Swap out some of the basil or spinach for parsley, cilantro or mint. (Also, have you ever tried making Chimichurri- it's a fresh parsley garlic sauce).
- Leave Out the Parmesan- While parmesan cheese is a typical ingredient in pesto, I've made the recipe countless times without it and it is still delicious in its own way if you need it to be dairy free.
Ways to Use Pesto
- Pasta: Toss this pine nut free pesto with your favorite pasta and some reserved pasta cooking water for a quick and delicious side.
- Salads: Use it as the topping for salads or grain bowls. I love mixing a couple of tablespoons with ½ cup of Greek yogurt for a fresh and creamy dressing like in this Pesto Chicken Pasta Salad.
- Sandwiches: Spread on sandwiches such as this turkey pesto melt or use it to level up a grilled cheese.
- Roasted Vegetables: Drizzle over roasted vegetables such as carrots and asparagus for a tasty side dish.
- Meat and Seafood: Use pesto as a marinade or topping for chicken, salmon, or shrimp.
- Eggs: Stir it into scrambled eggs, add it to an omelet or drizzle it over a frittata.
- And More: Enjoy it spread on crackers, a topping on pizza dough and however else you'd like.
Tips for the Best Basil Pesto
- Use quality ingredients. The flavor of your pesto will depend heavily on the quality of the ingredients you use. Fresh basil and quality extra virgin olive oil make a big difference.
- Toast the walnuts. Toasting the walnuts enhances their flavor and adds a delicious nutty depth (in place of pine nuts) to the pesto.
- Follow the order of addition. Add the ingredients to the food processor in the order of the directions so that everything is blended evenly and smoothly.
- Add the Parmesan last. Add the Parmesan at the end to preserve its texture and flavor, rather than over-blending it into the pesto. This keeps the it from becoming too pasty.
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Recipe Card
Basil Pesto Recipe (no Pine Nuts)
Equipment
- Food Processor
Ingredients
- ½ cup raw walnuts
- 3 cloves garlic
- 2 cups fresh basil leaves packed
- 2 cups fresh spinach packed
- ½ cup extra virgin olive oil good quality
- 1 tablespoon lemon juice fresh
- ¼ cup parmesan shredded
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 °F and place the walnuts in a single layer on a large cookie sheet. Roast for 6-9 minutes until very lightly browned with a toasty smell. Remove the sheet pan from the oven and let them cool.
- To the base of a food processor, add the toasted walnuts along with the garlic cloves. Pulse several times until coarsely chopped.
- Add the basil, spinach, lemon juice, salt and pepper. Run on medium for 10-20 seconds until chopped.
- While the food processor is running, slowly drizzle in the olive oil. Continue processing until the mixture is smooth and well combined, stopping and scraping down the sides as needed.
- Add the shredded parmesan to the pesto and pulse a few more times to incorporate. Taste and add salt and pepper as needed.
- Use as desired.
Marie says
I had a bunch of fresh basil in my garden and I put some of it to use to make this recipe today. This recipe was easy to follow and turned out delicious! I'm sure I'll be making several more batches of it this summer.
Janessa says
I'm so glad that you liked this recipe, Marie! Thank you for your kind review.