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 1/2 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
Ingredients
- 2 cups packed basil leaves
- 1/2 cup freshly grated Pecorino Romano cheese
- 2 cloves garlic chopped
- 1/4 cup olive oil
- 1/2 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 1/4 cup of olive oil. Depending on how well you packed your basil, you may need a bit more olive oil, no more than 1/3 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:
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.
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.
It was very easy to make and really tasty. Family loves it
That’s great Jackie. I’m so happy you like the pesto
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!
Awesome Barbara. I just made some pesto this morning I love it with my roasted veggies as well.
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?
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!
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!
Thank you Anne! I hope you enjoy the pesto all year!
I love pesto so much, I probably should make a skinny version cause I load it on!
Excellent ERin! Enjoy the pesto!
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.
Awesome Liz! Enjoy the pesto!
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!
Excellent Angie! Pesto is the best!
We must live nut-free, but with this delish recipe, we never miss them!
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!
Is the service size really one teaspoon?
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
Your recipes look amazing. Thank you for sharing
I am so happy you enjoyed the recipe!
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!
Meagan, grilled cheese with skinny basil, pesto fresh mozzarella, and eggplant! delish!
I love healthier (but just as tasty) recipes of my favorites and this one is definitely that! So happy to have this recipe!
I am so glad you enjoy the recipe!
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.
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!