Buy Now →Homemade Pesto Sauce
There’s no need for pine nuts in this pesto sauce because you can use any nut or seed you have on hand. My favorite is using cashews, but you can also use walnuts, almonds, etc. Also feel free to sub for a seed such as pumpkin seeds. See notes for how to!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Condiment
- Method: Food Processor
- Cuisine: Italian
Ingredients
Scale
2 garlic cloves
1/2 cup nuts (75g) – pine nuts, cashews, almonds, walnuts, pistachios, or pecans
1/2 cup olive oil
2 cups packed sweet basil leaves (45 g or 1.5 oz)
1 1/2 Tbsp lemon juice
1/4 tsp salt, more to taste
Freshly ground black pepper, to taste
1/3 cup parmesan cheese (optional – reduce olive oil to 1/3 cup if omitting cheese)
Instructions
- In a food processor, blend together the garlic cloves, nuts, and olive oil (use 1/3 cup oil for the dairy free version, but use 1/2 cup for the version that includes the cheese).
- Add the basil, lemon juice, salt, black pepper, and parmesan (if using). Blend until smooth.
- Store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
- Please leave a review and a comment if you made this recipe! It helps my website more than you know and I truly appreciate it!
Notes
If you would like, you can sub the nuts for a seed, such as pumpkin seeds.
Find it online: https://homecookedliving.com/homemade-pesto-sauce/
