Pesto without Pine Nuts
The easiest 5-minute nut-free basil pesto made without pine nuts. It's bright, flavorful, and only calls for six healthy ingredients. Way better than any store-bought version!
- 2 cups fresh basil leaves, packed
- 2 cups fresh baby spinach leaves, packed
- 2 tbsp lemon juice, about ½ a lemon
- 1 clove garlic, peeled and chopped
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup freshly grated parmesan cheese
Add the basil leaves and baby spinach to a food processor and pulse several times. See the pictures above for reference.
Add the lemon juice, garlic, salt, and pepper and pulse a few more times. Then, use a spatula to scrape down the sides of the food processor.
Set the food processor to low and gradually add the olive oil in a steady stream. This method helps emulsify the oil into the pesto to make it smooth.
Finally, add the parmesan cheese and pulse to combine. Taste and adjust seasonings to your liking and enjoy!
Storing: Store leftovers in airtight containers in the fridge for up to 7 days.
Freezing: You can freeze pesto for up to 3 months. Just add it to a freezer-safe bag or container.
Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 252mg | Potassium: 72mg | Fiber: 0.3g | Vitamin A: 1048IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.5mg