Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Like I mentioned above, I like using walnuts, pecans, pistachios, or almonds in place of pine nuts, and I also add a little pepper to mine and it’s divine! I am very happy that you enjoy pesto.Me too. • Use half basil and half rocket, replace the pine nuts with walnuts, and use pecorino instead of parmesan to keep things vegie. etc).Awesome Barbara. • Use hazelnuts in place of pine nuts and replace basil with flat-leaf parsley. This easy low-calorie pesto is nut-free and freezes really well!In a food processor, combine fresh basil, Pecorino Romano cheese, and garlic. Like I mentioned above, I like using walnuts, pecans, pistachios, or almonds in place of pine nuts, and I also add a little pepper to mine and it’s divine!Homemade pesto will last for a good amount of time in the fridge — 7 to 10 days — and much longer frozen, up to 4 or 5 months! Makes 1 cup of pesto sauce which is the perfect amount for an entire box of … Method. But they aren’t something I have on hand as often as I have those other kinds of nuts, and they’re expensive as all get out. Place fresh basil in the food processor. It should be the amount per serving is 1 Tablespoon. I have read that basil was abundant in India and brought to Italy where it also abundantly grew.“As an Amazon Associate I earn from qualifying purchases.”2. 3. Preheat the oven to 325°. Add the basil and pine nuts, process until both are in tiny still-distinguishable bits but not mushy. Check the pesto mixture after adding the 1/4 cup of olive oil. It’s a staple in our house passed down from my Italian mother.Aw, thank you, Marsha! You put my thoughts into a recipe, Thank you! Check for seasoning and depends what else I am adding to the pasta.Yes. Add the Pecorino Romano, garlic cloves, pepper, and salt. I made an error in calculating when I updated to a new recipe system. You can buy small pieces to use for the pesto. Thank you for picking that up. I hope you enjoy the pesto all year!I love pesto so much, I probably should make a skinny version cause I load it on!I love me a good basil pesto – I make it and stock my freezer all summer long. If I’m not wrong Pecorino Romano cheese is pretty pricey..Hi Daphne, if Pecorino Romano cheese is a bit pricey in your area grocer you can most certainly use Parmesan Reggiano cheese. Thank you for sharing it! woohoo!This is a healthy pesto recipe with basil that can make so many recipes from basil pesto pasta, pesto zoodles to my very popular A low-fat basil pesto because I make this without pignoli nuts. Add it to store-bought ravioli and it’s a favorite quick weeknight dinner for us.I have never made pesto before! way better than any store-bought Pesto, will keep making it. I never liked pine nuts and this is so easy. Let’s work together to find something yummy for your dinner table.Get my FREE Dinner Made Easy meal plan, exclusive recipes, giveaways, and behind-the-scenes updates! Blend well.3. The nut-free version is perfect for adding to sauces to flavor them during the winter. Have you tried it? We love seeing your recipes and I try to repost the pics.Are you loving this yummo Skinny Basil Pesto, giving it a 5-star rating and any comments are super helpful for me and very much appreciated!This recipe was originally published in October 2016. Be sure to As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. Serving ideas for your Basil Pesto Recipe: great hostess gift. Stir the pine nuts and continue baking for 3-4 minutes or until lightly browned. So happy to have this recipe!This looks so fresh!! And might I point out Locatelli® brand for the pecorino romano? It’s so versatile and adds that fresh pop of flavors to so many great dishes…we love adding it to an adult grilled cheese! I made a huge batch today too.Hey AJ, absolutely.I’ve used vegan parmesan with much success.Let me know how the recipe goes for you. I love basil because I can grow it year round. So easy to make and so delicious!Eileen, Love your name and thank you so much for letting me know you love the pesto. I’m so happy you like the pestoI LOVE Pesto! Put the basil, parmesan, garlic and pine nuts into a food processor and season well. That’s why I can’t recommend enough making a whole big batch and then freezing much of it for later use.You don’t have to toast your nuts when making pesto! happy that there is no taste sacrifice when you leave out the pine nuts! A perfect addition to any veggie dish. Salt and cheese both counteract tart bitterness, so add a pinch of either until the pesto reaches your desired flavor. Blend well. For more light and bright meals filled with your favorite garden herbs, don’t miss my Homemade pesto is a simple and adaptable recipe that you can use as marinade, in sandwiches, on pasta, or over roasted veggies. I hope you enjoy and let me know after you make the pasta how the recipe works for you!I keep pesto in my freezer all year long!