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Nut-Free Pesto

This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. —Mary Jo Galick, Portland, Oregon
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    1 cup


  • 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


  • Pulse the first six ingredients in a food processor 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.

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Average Rating:
  • NH-rescue
    Dec 31, 2019

    Given the price of pine nuts, having a nut-free alternative is great. This recipe makes a very smooth and satisfying pesto. We added a bit more garlic because we like a lot of garlic!

  • ReneeMurby
    Feb 10, 2019

    This is fresh and bright with a lovely color green. I put it on a flatbread with Italian Shredded Cheese, Ti-Color Grape Tomatoes and Red Onion. The pesto is so delicious I could eat it with a spoon. I enjoyed the leftovers on an Ancient-Grain toasted baguette.