Nut-Free Pesto

Name: Nut-Free Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Cuisine: Europe, Italian
Ingredients: 2 cups loosely packed basil leaves; 1 cup grated Parmesan cheese; 1 cup packed fresh parsley sprigs; 3 tablespoons butter, softened; 2 garlic cloves, halved; 1/4 teaspoon salt; 1/2 cup extra virgin olive oil

Total Time Prep/Total Time: 10 min.

Yield 1 cup

Test Kitchen Approved

This herb-based nut-free pesto combines the olive oil, Parmesan, basil and garlic of the classic Italian spread, without the usual nuts. But don't worry—the flavor is so good, you'll never miss them!

Ingredients

2 cups loosely packed basil leaves
1 cup grated Parmesan cheese
1 cup packed fresh parsley sprigs
3 tablespoons butter, softened
2 garlic cloves, halved
1/4 teaspoon salt
1/2 cup extra virgin olive oil

Directions

Place the first 6 ingredients in a food processor; pulse until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

2 tablespoons: 206 calories, 21g fat (6g saturated fat), 20mg cholesterol, 293mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

This pesto recipe was handed down from my grandmother. Nuts were considered a filler in my Italian family, so this recipe does without them and just uses the good stuff! Everyone I serve this to says it's the best. —Mary Jo Galick, Portland, Oregon

Recipe Creator