easy pesto recipe

The perfect no-nut pesto for those with nut allergies, so simple to make in the food processor.

Nut-Free Basil Pesto with Pecorino Romano

garlic (roughly chopped)

basil leaves

olive oil

pepper (to taste)

Pecorino Romano cheese

Kosher salt (as needed)

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended.  If it is very thick, add a bit more olive oil.  Add the cheese and pulse until blended in.  Taste and add salt if needed.

https://www.youtube.com/watch?v=AyReMGqlEjc

FOR THE FULL RECIPE, CLICK THE LINK BELOW! 

This Nut-Free Basil Pesto with Pecorino Romano is for all the pesto lovers out there, including the ones who are allergic to nuts (like me!)

Click here for the full recipe on my blog: 
https://themom100.com/recipe/nut-free-basil-pesto-with-pecorino-romano/

How to Make Nut-Free Basil Pesto with Pecorino Romano

The perfect no-nut pesto for those with nut allergies, and so simple to make in the food processor.

Nut-Free Pesto

finely grated Parmesan or Pecorino Romano cheese

Puree the garlic, basil and oil in the food processor

Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended.  If it is very thick, add a bit more olive oil. 

Pulse in the cheese

Add the cheese and pulse until blended in.  Taste and add salt if needed.

This pesto pasta is so quick and easy to make and so delicious. The natural sweetness from roasting red bell pepper is the perfect match for nutty toasted walnuts and tangy sun-dried tomatoes!

Roasted Red Pepper Pesto Pasta

red bell peppers

sun-dried tomatoes

walnuts, roasted

zucchinis

garlic

salt

⅛ tsp black pepper

dry spaghetti

De-seed and cut bell peppers into quarters.

Brush bell peppers and garlic cloves with olive oil and place in a baking dish / tray.

Roast for 30 minutes, flip bell peppers, then roast for another 10 minutes.

Cut zucchinis into pieces and place in another baking dish / tray. Drizzle a little bit of olive oil all over and toss to coat.

About 10 minutes before the bell peppers are done, put zucchinis in the oven to roast.

When the vegetables are nearly done roasting, cook your spaghetti in a large pot of salted water according to instructions on package. Reserve 1/2 cup of cooking water for later. Drain and set aside in a large skillet.

Remove roasted vegetables from the oven. Transfer zucchini to the skillet with the spaghetti.

Transfer bell peppers and garlic to food processor or high-speed blender. Add sun-dried tomatoes, walnuts, salt and pepper, and process until almost smooth but still slightly chunky. Add cooking water from the pasta to thin out the pesto if desired, 1 tbsp at a time, until desired consistency.

Add pesto to the skillet. Toss with spaghetti and zucchini until mixed through. Warm up over medium heat until heated through. Divide into two servings bowls and enjoy!

This pesto recipe, made with black olives, is perfect for spreading onto crostini for tasty nibbles with drink. Just picture yourself on a summer&#8217;s evening, Aperol spritz in hand&#8230;

Olive pesto

sea salt

pine nuts

pitted black olives

parsley

Parmesan, finely grated

Put the garlic and sea salt into the bowl of a small food processor and pulse, then add the pine nuts and pulse again until roughly chopped (be careful not to over-process).

Add the black olives and flatleaf parsley and pulse carefully until well mixed but still very textured.

Turn into a bowl and stir through the extra-virgin olive oil and mix until you have a juicy paste, seasoning as you go.

This healthy pesto without pine nuts is the perfect pasta sauce for a quick and easy weeknight meal. This walnut and sage pesto is packed full of earthy flavors and is lower in fat and calories than its store bought counterparts!

Pesto Without Pine Nuts

parsley leaves

2½ tbsp chopped walnuts

sage leaves

lemon juice

vegetable broth

¼ tsp ground black pepper

whole wheat penne ((about 3 cups uncooked))

zucchini

baby spinach

oregano

½ tsp garlic salt

garlic (minced)

Combine ¼ teaspoon salt, parsley, and next 5 ingredients (through 1 clove garlic) in a food processor; process until finely chopped, scraping sides.

With processor on, slowly pour broth through food chute, processing until well blended.

To Make The Pesto

Cook penne according to package directions, cool and set aside.

Spray a pan with cooking spray, heat over medium heat. Add zucchini and 2 cloves minced garlic and stir fry lightly (for about 5 min max). Add spinach, garlic salt and oregano and cook through until spinach is wilted. Set aside.

Combine penne and pesto in a pot on low heat until combined and heated through. Add pepper and mix well. Add in vegetables and serve warm, top with 1 Tbsp Parmesan cheese per serving.

If Tossing With Pasta

https://www.youtube.com/watch?v=iEZQKVvWTWE

This healthy pesto without pine nuts is the perfect pasta sauce for a quick and easy weeknight meal. The walnut and sage pesto is packed full of earthy flavors and is lower in fat and calories than the store-bought.
Recipe -- https://pickyeaterblog.com/whole-wheat-penne-walnut-sage-pesto/

This Pesto Pasta with Potatoes and Green Beans is truly a perfect side dish. It&#039;s great for brunch, lunch, or dinner. Fresh pesto makes all the difference, but this is even good with a good-quality store-purchased pesto. Make the pesto ahead of time, and then the dish comes together very quickly. Superb!

Pesto Pasta with Potatoes and Green Beans

Pesto (click for easy recipe)

Kosher salt

oz potatoes (baby red, cut into slices about 1/4-inch thick, about 2 cups)

oz green beans (fresh, ends trimmed and cut in half)

lb pasta (small)

unsalted butter (slightly softened)

Parmesan cheese (grated)

Make the pesto and set aside.

Bring a large pot of salted water to a rolling boil. Add the potatoes and green beans and cook until tender, about 8-9 minutes.

Using a large slotted spoon, or directly from pasta pan (with holes), transfer the potatoes and beans to a large serving bowl. Cover the bowl lightly with foil to keep the veggies warm.

Bring the water back to a rolling boil and add the pasta, stir well, and cook, stirring occasionally, until al dente, following package instructions.

Add the drained pasta to the bowl with the veggies. Scoop out and reserve about 1 cup of the pasta water.  Add the pesto, Parmesan cheese, and butter to the pasta with vegetables. Stir and toss until the pasta and veggies are evenly coated with the sauce, adjusting the consistency with some of the cooking water if needed.  Taste and add salt, if desired.

Serve warm or at room temperature.

https://content.jwplatform.com/videos/LCBPLT8g.mp4

How To Prepare Pesto Pasta Salad with Potatoes and Green Beans has Kris and Wesley (The Loon) in the kitchen making the very flavorful side salad that comes together in less than 30 minutes.

Top 6 easy pesto recipe recipes from across the web

The most viewed easy pesto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 6 easy pesto recipe recipes from across the web

The most viewed easy pesto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nut-Free Basil Pesto with Pecorino ...

Nut-Free Pesto

Roasted Red Pepper Pesto Pasta

Olive pesto

Pesto Without Pine Nuts

Pesto Pasta with Potatoes and Green...

The most viewed easy pesto recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine