make pesto without nuts
In this recipe I don’t use nuts or specific measurements, I rarely do, I find doing everything to taste, how it looks and how it smells always works out best. But I know that a lot of you like specific measurements and so I’ve provided some general guidelines below.
Cheese (I prefer Parmigiano Reggiano but Peccorino Romano is also often used.
OPTIONAL Pine Nuts (some people even use cashews or almonds, but do whatever you want)
My approximate portions as seen in video:
12 cups of basil
2 cups of olive oil
1 cup of Parmigiano Reggiano (the best cheese!)
2 teaspoons of salt
3 teaspoons of diced garlic
3 cups of basil
1 cup of olive oil
1 clove of garlic
½ cup pecorino cheese
¼ cup pine nuts
salt to taste
Wash the basil leaves and spin or pat them dry, the only liquid you really want is the oil
Puree the basil leaves with olive oil to make a nice thick syrupy paste.
Add Salt to taste
Pesto ~ Without Nuts!
You’ll love this quick and easy basil pesto recipe. It adds taste to almost any dish. How to make the best pesto sauce in less than 15 min