I love when friends share a favorite recipe with me! This recipe for pesto with no nuts is a perfect example and was given to me by my dearest friend Janine.
What do you do on a Saturday night and you have a basket of basil left from the summer? You call friends over and make an amazing dinner including homemade pesto, homemade pasta and desserts, then you enjoy a feast!
Being Italian I have made many different versions of pesto, all of which had a leafy herb (either basil or parsley) and some type of nut. When my girlfriend, Janine, asked me to come over to share her recipe for pesto without nuts, I knew I had to go to try her version (yes I’m like that), I’m so glad I did as now I can share her recipe with you!
Traditionally pine nuts are used for pesto, I was very curious about the pine nut and did some research, do you know what a pine nut is?
Some Interesting Facts about Pine Nuts:
- It can take up to 36 months for a pine nut to mature
- Pine nuts mature from mid-spring to the end of summer
- Pine nuts come from pine cones, once the pine cone is harvested and dried out the seeds are released
Here is a photo of the seeds and once opened the pine nut
To make this recipe we harvested all the basil, washed it, let it air dry and placed it in a large basket
filled a blender with the basil and garlic
pulsed the basil while adding oil until the pesto was the consistency we desired
I am going to say you will not miss the nuts in this recipe! We actually tried making the pesto with and without nuts and we both enjoyed the nut-less pesto better than the one with nuts. With so many allergies to nuts this is a great option to friends who have issues and also, nuts have been expensive lately so omitting them will also save you money!
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Thank you again ~ Patty Limatola-Tanenbaum