But after realizing that the nut-free pesto I bought from the store contained canola oil (inciting my corn allergies), I soon found myself back in a sad, dreary, pesto-less world. But the desire for a quick and healthy lunch this past weekend made me get my pesto-loving butt back up and running.
And so I made this wonderfully delicious, homemade, put-together-in-5-minutes, nut free pesto!
Quite literally, it’s put together in 5 minutes. Which is perfect for lazy food-loving girls who kinda like eating healthy sometimes.
What has two thumbs and fits that description? I’ve got two fingers pointing at me.
So all you need is a buttload of basil, some parmesan cheese, some garlic, a lemon, and some olive oil for this simple, flavorful condiment. You probably have most of these ingredients chillin’ around your kitchen anyway, just begging to be used!
So ’round ’em up and stuff ’em in a food processor.
And if you’re used to buying pesto in a jar, know that this fresh mixture will blow the socks off of your traditional pesto! And if you’ve tried making homemade pesto before, let me prove to you that nuts aren’t necessary!
Stay tuned for an amazing, 15-minute dinner with pesto delishussness coming soon to the blog!
- 2 cups fresh basil leaves
- 3 large cloves of garlic, diced
- zest and juice of 1 lemon
- 3/4 cup parmesan cheese
- 1/4 to 1/3 cup extra virgin olive oil (the best quality you can get)
- 1/4 teaspoon fresh ground black pepper
- 3/4 teaspoon sea salt
- Add the fresh basil, diced garlic, lemon zest, and parmesan cheese to the bowl of a large food processor. Process at medium speed until it starts to resemble a paste, about 60-90 seconds.
- Add half of the fresh lemon juice and 1/4 cup olive oil. Process until the mixture is evenly combined. Taste and add more lemon juice based on your personal preference. Add more olive oil if you would like the pesto to be thinner (I prefer mine slightly thicker and only used just over 1/4 cup). Process again until just combined.
- Add the salt and pepper. Process, taste, and add more if desired.
- Add the pesto to a jar, seal, and refrigerate. Note: If you don't plan to use all of your pesto in two weeks, it freezes beautifully! (Try freezing the pesto in an ice cube tray for convenient servings.)
It’s that easy!
*This post contains affiliate links. By using these links to purchase products online, this blog is able to make a small commission off of your purchase. There are no higher prices and no extra fees for you, but it allows this blog to continue to run happily! Thank you so much for your support!*