Homemade Basil Pesto, is nut-free and perfect for so many recipes! Leaving out the pine nuts does not reduce the flavor of this basil pesto, it just reduces calories! woohoo!
This is a healthy pesto recipe with basil that can make so many recipes from basil pesto pasta, pesto zoodles to my very popular Healthy Tuscan Bean Salad!
A low-fat basil pesto because I make this without pignoli nuts. It's a perfect way to add flavor to so many meals and appetizers, without adding extra calories!
My garden is blooming and one of my favorite herbs is basil! I love basil because I can grow it year round. Basil is so versatile and I love that I can make a healthy pesto recipe using basil without using pine nuts.
I have a low-fat pesto that makes amazing pesto pasta, chicken pesto, shrimp pesto....endless possibilities.
Skinny Basil Pesto is so much better than any store-bought pesto recipe loaded with preservatives. Being homemade, this is a healthy pesto recipe using clean ingredients and to keep calories lower.
A nut-free pesto that everyone enjoys and perfect for those with a nut allergy.
Some other recipes you may want to add this homemade skinny basil pesto into would be Eggplant Caprese Salad or Mediterranean Veggie Flatbread Pizza!
FAQs about Basil Pesto
How much basil pesto do you put on pasta?
On one pound of pasta, I start with ½ cup. Check for seasoning and depends what else I am adding to the pasta.
Can you freeze fresh Healthy Basil Pesto?
Yes. To freeze, put 2 Tablespoons of the pesto into each bucket of an ice cube tray (seriously my favorite icecube tray ever - Check out the link below in Shop to make Skinny Basil Pesto) and then once frozen, place each cube into a freezer bags. Basil Pesto can be kept in the freezer for about 3 months.
How long can Healthy Pesto Recipe with Basil be kept in the fridge?
Low-fat basil pesto can keep in the fridge, well covered in a storage container for about 4-5 days. Basil Pesto can be kept in the freezer for about 3 months well wrapped.
What are the origins of basil pesto?
Pesto originated in the Liguria region of Northern Italy. I have read that basil was abundant in India and brought to Italy where it also abundantly grew.
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Tips for making great Basil Pesto:
- Be sure to use fresh Basil with healthy green leaves.
- If basil leaves are black, do not use. The basil has gone bad.
- There are just a few ingredients in basil pesto, Use a good Pecorino Romano Cheese for the best flavor.
- Always taste your basil pesto for seasoning. Re-season if needed.
How to Make Skinny Basil Pesto Recipe Without Pine Nuts:
1. Place fresh basil in the food processor.
2. Add the Pecorino Romano, garlic cloves, pepper, and salt. Blend well.
3. Process the food processor to blend the basil leaves and other ingredients, about 1 minute.
Serving ideas for your Basil Pesto Recipe:
- great hostess gift. Present the basil pesto in a mason jar to your host.
- serve on fish
- poultry
- pasta
- spaghetti squash
- zoodles
- pizza, I can keep going with the possibilities.
When you make Homemade Skinny Basil Pesto or add it to any recipes, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen. We love seeing your recipes and I try to repost the pics.
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Skinny Basil Pesto
Equipment Needed:
Ingredients
- 2 cups packed basil leaves
- ½ cup freshly grated Pecorino Romano cheese
- 2 cloves garlic chopped
- ¼ cup olive oil
- ½ teaspoon ground black pepper
- salt, to taste to taste
Instructions
- In a food processor, combine fresh basil, Pecorino Romano cheese, and garlic. Pulse until coarsely chopped.
- While running food processor on low, slowly add olive oil until mixture is well blended. Check the pesto mixture after adding the ¼ cup of olive oil. Depending on how well you packed your basil, you may need a bit more olive oil, no more than ⅓ of a cup of olive oil.
- Season with the pepper and salt, to taste.
- Adjust seasoning if needed.
Notes
- Use right away or freeze in ice cube trays. 2 Tablespoons in each cube. Once frozen, place in freezer bags and use as needed. I use within 3 months.
- The basil pesto keeps in the fridge, well covered for about 3-4days.
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
This recipe was originally published in October 2016. I have tweaked the recipe and updated the article posted today.
Pin Basil Pesto to make anytime:
Dianne
I absolutely love pesto and when tasting it after making felt it was lacking something. I added 1/2 squeezed lemon and made a big difference. So much better. I will likely add even a bit more next time. Thanks so much.
Eileen xo
That is awesome. So glad you enjoyed the recipe and were able to adapt it to your taste with some lemon. I hope you make it often.
Randy
This was a perfect recipe and very easy to make. My first time making nut free pesto. Thanks.
Eileen xo
Hey Randy, that is great to hear. I am so glad you enjoy the pesto. Thank you so much for coming back to let me know how the recipe worked for you.
Eileen M.
Love this recipe! Thank you for sharing it! So easy to make and so delicious!
Eileen xo
Eileen, Love your name 🙂 and thank you so much for letting me know you love the pesto. I made a huge batch today too.
AJ
Can I use vegan parm cheese?! Please?
Eileen xo
Hey AJ, absolutely.I've used vegan parmesan with much success.Let me know how the recipe goes for you. Enjoy.
Daphne
Can the Pecorino Romano cheese be substituted with something else? If I'm not wrong Pecorino Romano cheese is pretty pricey..
Eileen xo
Hi Daphne, if Pecorino Romano cheese is a bit pricey in your area grocer you can most certainly use Parmesan Reggiano cheese. You can buy small pieces to use for the pesto. I hope that helps and you enjoy the pesto.
susanna
this recipe was everything! it was a taste explosion in my mouth, really SO good!! way better than any store-bought Pesto, will keep making it. happy that there is no taste sacrifice when you leave out the pine nuts! seriously yummy
Eileen xo
Awesome Susanna, I'm so glad you like the pesto.
Marsha
This is all I ever wanted in a Pesto. You put my thoughts into a recipe, Thank you! And might I point out Locatelli® brand for the pecorino romano? It's "the" cheese for all your italian dishes. Have you tried it? It's a staple in our house passed down from my Italian mother.
Eileen xo
Aw, thank you, Marsha! I am very happy that you enjoy pesto.Me too. I can't thank you enough for your kind feedback and I hope you make many recipes with this pesto.
Jackie
It was very easy to make and really tasty. Family loves it
Eileen xo
That's great Jackie. I'm so happy you like the pesto
Barbara
I LOVE Pesto! This recipe is also great on top of roasted veggies (zucchini, mushrooms. etc).
After I roasted my delicious veggies and put them in a bowl, I toss them with pesto and a dash of romano.
FABULOUS!
Eileen xo
Awesome Barbara. I just made some pesto this morning I love it with my roasted veggies as well.
joyce
This is perfect! My daughter is allergic to all nuts so I'm going to try this recipe for her.
How much sauce do I use if I'm using a 1 lb box of pasta?
Eileen xo
Hey Joyce, glad you enjoy the recipe for Basil Pesto. I start with half a cup of pesto on the pasta and add more if needed. I hope you enjoy and let me know after you make the pasta how the recipe works for you!
Anne Lawton
I keep pesto in my freezer all year long! The nut-free version is perfect for adding to sauces to flavor them during the winter. Great Idea!
Eileen xo
Thank you Anne! I hope you enjoy the pesto all year!
Erin Vasicek
I love pesto so much, I probably should make a skinny version cause I load it on!
Eileen xo
Excellent ERin! Enjoy the pesto!
Liz @ Books n' Cooks
I love me a good basil pesto - I make it and stock my freezer all summer long. Add it to store-bought ravioli and it's a favorite quick weeknight dinner for us.
Eileen xo
Awesome Liz! Enjoy the pesto!
Angie | Big Bears Wife
I have never made pesto before! Saving this recipe so I can give it a try this weekend. We have a ton of basil to use up!
Eileen xo
Excellent Angie! Pesto is the best!
Rachel
We must live nut-free, but with this delish recipe, we never miss them!
Eileen xo
Absolutely Rachel, I am so glad you enjoy this nut-free basil pesto! I agree I don't miss the nuts in this pesto, it's delish!
Katie
Is the service size really one teaspoon?
Eileen xo
Hi Katie, I had to check my original notes. I made an error in calculating when I updated to a new recipe system. Thank you for picking that up. I have updated the nutritional values. It should be the amount per serving is 1 Tablespoon. I hope you enjoy the pesto
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Your recipes look amazing. Thank you for sharing
Eileen xo
I am so happy you enjoyed the recipe!
Meagen Brosius
This is one of those recipes that I love to have on hand. It's so versatile and adds that fresh pop of flavors to so many great dishes...we love adding it to an adult grilled cheese! I love that it freezes so well so I can make a big batch and thaw some out whenever I want to use it!
Eileen xo
Meagan, grilled cheese with skinny basil, pesto fresh mozzarella, and eggplant! delish!
Nellie Tracy
I love healthier (but just as tasty) recipes of my favorites and this one is definitely that! So happy to have this recipe!
Eileen xo
I am so glad you enjoy the recipe!
Dominique | Perchance to Cook
This looks so fresh!! I love that it's a "Skinny" version of pesto. I would put this sauce on top of literally everything!! I can't wait to make it.
Claire Osborne
Our favorite go-to Basil Pesto. I never liked pine nuts and this is so easy. We make it in a big batch and freeze!