Pesto without the Pine Nuts

Prep Time


Cook Time





  • 3 Clove garlic
  • 2 Cup fresh basil leaves
  • 1 Dash salt and pepper
  • 1⁄2 Cup extra virgin olive oil
  • 1⁄2 Cup Parmesan cheese grated


Start by adding basil, garlic, and salt, to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.

Alternative Method

1. Add the garlic to the food processor and mince.

2. Add the basil leaves, and a dash of salt and pepper to the bowl of the processor.

3. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

4. Stop the processor at this point and scrape down the sides with a rubber spatula to get every mixed together.

5. Now add Parmesan cheese and mix it into the rest of the mixture.

6. If too thick, add a tablespoon of water.

7. Cover and refrigerate until you are ready to use it.

*This should keep for 2 - 3 days in the fridge but freezes well if you want to keep it longer.

Source: Don't Eat Nuts